Emulsifying properties of .ALPHA.-, .BETA.- and .GAMMA.-cyclodextrins.
- 1 January 1991
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 38 (1), 16-20
- https://doi.org/10.3136/nskkk1962.38.16