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Bioscience, Biotechnology, and Biochemistry Volume 64, 2000 - Issue 9
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Original Articles

Interaction of Gum Arabic, Maltodextrin and Pullulan with Lipids in Emulsions

Yasuki MATSUMURAResearch Institute for Food Science, Kyoto University
,
Chikako SATAKEResearch Institute for Food Science, Kyoto University
,
Masaaki EGAMIResearch Institute for Food Science, Kyoto University
&
Tomohiko MORIResearch Institute for Food Science, Kyoto University
Pages 1827-1835 | Received 04 Feb 2000, Accepted 18 Apr 2000, Published online: 22 May 2014

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