摘要
综述了各种类型碳水化合物型脂肪替代品的研究进展和它们的组成、特点及功能,并介绍了碳水化合物型脂肪替代品在食品中工业的应用。
This article has reviewed the research development of different kinds of carbohydrate-based fat substitutes and their components, characteristics and functions. And finally, the applications of carbohydrate-based fat substitutes in the food industry have also been introduced.
出处
《食品科技》
CAS
北大核心
2002年第2期40-43,共4页
Food Science and Technology
