Emulsifying properties of .ALPHA.-, .BETA.- and .GAMMA.-cyclodextrins.

• 1 January 1991
• journal article
• Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
• Vol. 38  (1) , 16-20
• https://doi.org/10.3136/nskkk1962.38.16

Abstract