Effect of a polysaccharide-emulsifier complex on the emulsion stability of a O/W type emulsion system.
碩士 === 國立嘉義大學 === 食品科學系碩士班 === 91 === When starch is dispersed in water with emulsifier and heated, the starch and emulsifier would interact to form starch-emulsifier complex. This thesis studied the effects of starch-emulsifier complexion on physical changes and on the stability of O/W e...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/28051522104594051651 |