热改性莱阳芋头淀粉对乳液形成及稳定性的影响

张琳琳，朱宇竹，江杨，董斌，李大鹏，李锋

Effect of Heat-Modified Starch from Laiyang Taro on the Formation and Stability of Emulsions

ZHANG Linlin, ZHU Yuzhu, JIANG Yang, DONG Bin, LI Dapeng, LI Feng

食品科学 . 2020, (6): 51 -57 . DOI: 10.7506/spkx1002-6630-20190425-325