Emulsification Properties of Alpha-Amylase Hydrolysates of Octenyl Succinic Anhydride Modified Maize Starch and Their Applications in Ice Cream
ZOU Jian，LIU Ya-wei
FOOD SCIENCE . 2011, (14): 337 -340 .  DOI: 10.7506/spkx1002-6630-201114073