Gelatin-maltodextrin interactions and synergies, applications in 25% low fat spreads

Autor: Muyldermans, G., Vanhoegaerden, R.
Přispěvatelé: Phillips, Glyn O., editor, Williams, P.A., editor, Wedlock, David J., editor
Zdroj: Gums and stabilisers for the Food industry 6.
Databáze: Oxford Scholarship Online