Encapsulation of Orange Oil: Use of Oligosaccharides from α-Amylase Modified Starches of Maize, Rice, Cassava, and Potato

Encapsulation of Orange Oil: Use of Oligosaccharides from α-Amylase Modified Starches of Maize, Rice, Cassava, and Potato

著者名:

掲載資料名:

Flavor encapsulation

シリーズ名:

ACS symposium series

シリーズ巻号:

370

発行年:

1988

開始ページ:

29

出版情報:

Washington, DC: American Chemical Society

ISSN:

00976156

ISBN:

9780841214828 [0841214824]

言語:

英語

請求記号:

A05800/370

資料種別:

国際会議録

詳細

TDL書誌ID:	ZA00017554
シリーズID:	PA00000004
会議名:	Meeting of the American Chemical Society
回次:	194th
会議開催地:	New Orleans, LA, USA
会議開催年:	1987.08.30-1987.09.04

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2 国際会議録 Shelf Life of Orange Oil: Effects of Encapsulation by Spray-Drying, Extrusion, and Molecular Inclusion Westing, Lisa L., Reineccius, Gary A., Caporaso, Fred American Chemical Society	8 国際会議録 Flavor Delivery via Lipid Encapsulation: Flavor Retention in Cake and Loaf Volume in Bread John Finney, Gary Reineccius American Chemical Society
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