THE ROLE OF ADDED CARBOHYDRATES IN TEA CREAM SOLUBILIZATION

被引：21

作者：

NAGALAKSHMI, S

RAMASWAMY, MS

NATARAJAN, CP

SESHADRI, R

机构：

来源：

FOOD CHEMISTRY | 1984年 / 13卷 / 01期

关键词：

D O I：

10.1016/0308-8146(84)90027-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：69 / 77

页数：9

共 13 条

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