EFFECT OF ADDITION OF MALTODEXTRINTS AND PLANT GUMS ON THE PROPERTIES OF LOW-FAT MAYONNAISE

被引：0
|
作者：
Sobolewska-Zielinska, Joanna [1 ]
Galkowska, Dorota [1 ]
Laskowska, Karolina [1 ]
机构：
[1] Agr Univ Krakow, Fac Food Technol, Dept Food Anal & Qual Assessment, Balicka 122 Str, PL-31120 Krakow, Poland
来源：
PROCEEDINGS OF THE 11TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE | 2015年
关键词：
IN-WATER EMULSIONS; STABILITY;
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：165 / 169
页数：5
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