Oat dextrine yields similar physical properties in low fat mayonnaise to those of a full-fat version, but taste and texture issues need to be addressed. Research led by Ruiling Shen of the Zhengzhou ...
Scientific American is part of Springer Nature, which owns or has commercial relations with thousands of scientific publications (many of them can be found at www ...
This article was originally published with the title “The Formation of Dextrine” inSA Supplements Vol. 33 No. 855supp(May 1892), p. 13669doi:10.1038/scientificamerican05211892-13669dsupp ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback