燕麦淀粉为基质的脂肪替代品的DE值选择

邢明，王展，黄华，刘英

Selection of Appropriate DE Values for Hydrolyzed Oat Starch-based Fat Substitutes

XING Ming，WANG Zhan，HUANG Hua，LIU Ying

食品科学 . 2011, (13): 110 -114 . DOI: 10.7506/spkx1002-6630-201113025