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Oxidised starch as gum arabic substitute for encapsulation of flavours

Oxidised starch as gum arabic substitute for encapsulation of flavours

Sumana Chattopadhyaya; Rekha S Singhal; Pushpa R Kulkarni

作者Sumana Chattopadhyaya; Rekha S Singhal; Pushpa R Kulkarni
卷第37卷
期第2期
印刷ISSN0144-8617
文件大小47.21KB
发表时间1998
DOI10.1016/s0144-8617(98)00054-x
页码143-144

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