Effects of maltodextrins with different dextrose-equivalent values
Author:
Affiliation:
1. Department of Food Science and Engineering; Ewha Womans University; Seoul 120-750 South Korea
2. Department of Food Science and Technology and Carbohydrate Bioproduct Research Center; Sejong University; Seoul 143-747 South Korea
Publisher
Wiley
Subject
General Chemistry,Food Science
Reference27 articles.
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2. Maltodextrin-anionic surfactant interactions: isothermal titration calorimetry and surface tension study;Wangsakan;J Agric Food Chem,2001
3. Effect of starch and amylopectin concentrations on volatile flavour release from aqueous model food systems;Ruth;Flavour Fragr J,2003
4. Carbohydrates for flavor encapsulation;Reineccius;Food Technol,1991
5. Confectionery Ingredients from starch;Richard;Food Technol,1991
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