Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum

Published 2009 View Full Article

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Title
Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 44, Issue 5, Pages 400-407
Publisher
Elsevier BV
Online
2009-03-15
DOI
10.1016/j.ijbiomac.2009.02.008

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