{"title":"蔗糖脂肪酸聚酯","authors":"K. Fujiwara","doi":"10.5458/jag1972.39.33","DOIUrl":null,"url":null,"abstract":"Many fat replacers are now available in the market. All of them, however, are made of carbohydrates or proteins. In this paper another fat replacer, sucrose fatty acid polyester (SPE), is reviewed.","PeriodicalId":17372,"journal":{"name":"Journal of the Japanese Society of Starch Science","volume":"12 1","pages":"33-39"},"PeriodicalIF":0.0000,"publicationDate":"1992-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Sucrose Fatty Acid Polyesters\",\"authors\":\"K. Fujiwara\",\"doi\":\"10.5458/jag1972.39.33\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Many fat replacers are now available in the market. All of them, however, are made of carbohydrates or proteins. In this paper another fat replacer, sucrose fatty acid polyester (SPE), is reviewed.\",\"PeriodicalId\":17372,\"journal\":{\"name\":\"Journal of the Japanese Society of Starch Science\",\"volume\":\"12 1\",\"pages\":\"33-39\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1992-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the Japanese Society of Starch Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5458/jag1972.39.33\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Japanese Society of Starch Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5458/jag1972.39.33","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Many fat replacers are now available in the market. All of them, however, are made of carbohydrates or proteins. In this paper another fat replacer, sucrose fatty acid polyester (SPE), is reviewed.
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