摘要
介绍了烯基琥珀酸淀粉、β—环糊精、麦芽糊精与淀粉糖浆、羧甲基淀粉、多孔淀粉和抗性淀粉用作微胶壁材的优劣 。
This article inducted presenting advantages and disadvantages in using starch sodium alkenylsuccinate, β schardinger dextrin, malt-dextrin and starch conversion syrup, carboxyl methyl starch, porous starch and resistant starch as stuff for making micro-capsule. It also analyzed some actually existing problems.
出处
《粮食与食品工业》
2003年第3期30-33,共4页
Cereal & Food Industry
