The rheological properties and enzymatic digestibility of amylose and amylopectin gels in the presence of maltitol

被引：0
作者：
Vesterinen, E [1 ]
Forssell, P [1 ]
Myllärinen, P [1 ]
Autio, K [1 ]
机构：
[1] VTT Biotechnol & Food Res, FIN-02044 Espoo, Finland
来源：
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 10 | 2000年 / 251期
关键词：
D O I：
10.1533/9781845698355.4.262
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：262 / 269
页数：8
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