交联酯化麦芽糊精制备乳状液的稳定性能研究

郑茂强,金征宇,张燕萍

Investigation on Stability of Emulsions Containing Cross-linked Esterified Maltodextrins

Zheng Maoqiang,Jin Zhengyu,Zhang Yanping

食品与发酵工业 . 2006, (9): 14 .