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AMYLASE-INDUCED SENSORY EFFECT OF LOW FAT EMULSIONS COMPRISING HYDROPHOBIZED STARCH AS EMULSIFIER
AMYLASE-INDUCED SENSORY EFFECT OF LOW FAT EMULSIONS COMPRISING HYDROPHOBIZED STARCH AS EMULSIFIER
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机译:含淀粉淀粉作为乳化剂的低脂肪乳液的淀粉酶诱导的感官效应
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摘要
The present invention relates to the field of food products. Provided are methods for modulating the sensory attributes, especially the fat and/or thickness related attributes of food composition, using modified starch as emulsifier.
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