Maltodextrin:AReview

XU Liang-Zeng, XU Shi-Ying, YANG Rui-Jin

XU Liang-Zeng, XU Shi-Ying, YANG Rui-Jin. Maltodextrin:AReview[J]. FOOD SCIENCE, 2001, 22(5): 87-80.

[1]	. Structural Characterization of Soybean Protein Isolate-Maltodextrin Polymers [J]. FOOD SCIENCE, 2012, 33(15): 166-170.
[2]	SUN Hui，JIANG Min，ZHU Zhao-na，YANG Yi，PAN Jian. Optimal Process for Quality Improvement of Freeze-dried Yam Slices [J]. FOOD SCIENCE, 2011, 32(10): 92-96.
[3]	LI Jian-Wen, YANG Yue-Xin. Review in Defining Dietary Fiber and Analysis Methods [J]. FOOD SCIENCE, 2007, 28(2): 350-355.
[4]	MA Tao, ZHAO Kun, MAO Chuang. Study on Production of Low DE Maltodextrins Using Rice Starch as Substrate [J]. FOOD SCIENCE, 2007, 28(10): 237-240.
[5]	XIONG Han-Guo, ZHANG Jia-Nian, TAN Jun, WEI Xue-Feng, ZHANG Xian-Bing. Studied Kudzu starch Hydrolyzed Using A -Amylse and visco Elastic Behavior of Hydrolysate [J]. FOOD SCIENCE, 2002, 23(2): 46-49.

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