The modification of the molecular and thermodynamic parameters of the low-DE potato maltodextrin in an aqueous medium through the interactions with anionic small-molecule surfactants
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Published:2007-07
Issue:5-6
Volume:21
Page:693-703
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ISSN:0268-005X
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Container-title:Food Hydrocolloids
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language:en
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Short-container-title:Food Hydrocolloids
Author:
ANOKHINA M,SEMENOVA M,BELYAKOVA L,POLIKARPOV Y
Subject
General Chemical Engineering,General Chemistry,Food Science