Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum
- 14 March 2009
- journal article
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 44 (5), 400-407
- https://doi.org/10.1016/j.ijbiomac.2009.02.008
Abstract
No abstract availableKeywords
Funding Information
- Rural Development Administration
- National Research Foundation of Korea (200803A01033092, KRF-2006-005-J04703)
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