Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum

International Journal of Biological Macromolecules - Tập 44 - Trang 400-407 - 2009
Saehun Mun1, Young-Lim Kim1, Choon-Gil Kang2, Kwan-Hwa Park3, Jae-Yong Shim4, Yong-Ro Kim1
1Center for Agricultural Biomaterials and Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 151-742, Republic of Korea
2Ottogi Research Center, Anyang, Republic of Korea
3Department of Food and Animal Biotechnology, Seoul National University, Seoul, Republic of Korea
4Department of Food and Biotechnology, Food and Bio-Industrial Research Center, Hankyong National University, Ansung, Gyeonggi 456-749, Republic of Korea

Tài liệu tham khảo

Thông tin
Thông tin xuất bản

International Journal of Biological Macromolecules

Tập 44

400-407

Thông tin tác giả