Flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity

• YOSHII H.

収録刊行物

• Innovative Food Science and Emerging Technologies

  Innovative Food Science and Emerging Technologies 2 55-61, 2001

詳細情報

• CRID: 1570854175102325760
• NII論文ID: 10013582308
• データソース種別:
  • CiNii Articles