摘要
阐述了以淀粉为基质的脂肪替代品形成凝胶的机理和产生类似脂肪口感的原因;描述了以淀粉为基质的脂肪替代品的性质及应用。
The mechanism of g el formed by starch based fat substitutes and the reason of fat like mouthfeel contributed by the substitutes was discussed;The properties of the substitutes were described;The applications of the substitutes were introduced.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第12期85-87,共3页
Science and Technology of Food Industry
