14

Tongue pressure measurement in food science

Year:
2016
Language:
english
File:
PDF, 975 KB
english, 2016
38

Visualizing surface active hydrocolloids by atomic force microscopy

Year:
2005
Language:
english
File:
PDF, 204 KB
english, 2005
47

Curdlan Properties for Application in Fat Mimetics for Meat Products

Year:
1998
Language:
english
File:
PDF, 114 KB
english, 1998
49

Gelation Mechanism of Curdlan by Dynamic Viscoelasticity Measurements

Year:
1999
Language:
english
File:
PDF, 90 KB
english, 1999
50

Decreasing Oil Uptake of Doughnuts During Deep-fat Frying Using Curdlan

Year:
1999
Language:
english
File:
PDF, 151 KB
english, 1999