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Volume 1; Issue 3
Main
Food Hydrocolloids
Volume 1; Issue 3
Food Hydrocolloids
Volume 1; Issue 3
1
Heat-induced conformational changes in arachin at low pH: mechanism of gel formation
Navin Kumar D. Kella
Journal:
Food Hydrocolloids
Year:
1987
Language:
english
File:
PDF, 519 KB
Your tags:
english, 1987
2
Interfacial and emulsifying behaviour of acetylated field bean protein isolate
Geral Muschiolik
,
Eric Dickinson
,
Brent S. Murray
,
George Stainsby
Journal:
Food Hydrocolloids
Year:
1987
Language:
english
File:
PDF, 303 KB
Your tags:
english, 1987
3
Flavour/taste perception in thickened systems: the effect of guar gum above and below c*
Zoë V. Baines
,
Edwin R. Morris
Journal:
Food Hydrocolloids
Year:
1987
Language:
english
File:
PDF, 385 KB
Your tags:
english, 1987
4
Factors influencing the molecular weight of sodium alginate preparations
David J. Wedlock
,
Badruddin A. Fasihuddin
,
G.O. Phillips
Journal:
Food Hydrocolloids
Year:
1987
Language:
english
File:
PDF, 337 KB
Your tags:
english, 1987
5
Calorimetric study of galactans
C. Rochas
Journal:
Food Hydrocolloids
Year:
1987
Language:
english
File:
PDF, 382 KB
Your tags:
english, 1987
6
Charge and structural requirements of basic proteins for foam enhancement
S. Poole
,
S.I. West
,
J.C. Fry
Journal:
Food Hydrocolloids
Year:
1987
Language:
english
File:
PDF, 1.47 MB
Your tags:
english, 1987
7
Differences between the amino acid compositions of apple and various citrus pectins
D.M.W. Anderson
,
F.J. McDougall
,
C.G.A. McNab
Journal:
Food Hydrocolloids
Year:
1987
Language:
english
File:
PDF, 206 KB
Your tags:
english, 1987
8
Enzymatic hydrolysis of carrot for extraction of a cloud-stable juice
M. Anastasakis
,
J.B. Lindamood
,
G.W. Chism
,
P.M.T. Hansen
Journal:
Food Hydrocolloids
Year:
1987
Language:
english
File:
PDF, 1.75 MB
Your tags:
english, 1987
9
Use of alginate to produce calcium-gel structured meat products
Journal:
Food Hydrocolloids
Year:
1987
Language:
english
File:
PDF, 59 KB
Your tags:
english, 1987
10
Gelled food or animal feed — using a gel formed by Chinese grass extract and amylose or high-amylose starch
Journal:
Food Hydrocolloids
Year:
1987
Language:
english
File:
PDF, 59 KB
Your tags:
english, 1987
11
J.R. Mitchell, D.A. Ledward,Editors, ,Functional Properties of Food Macromolecules (1986) Elsevier Applied Science Publishers 0-85334-373-X 433 pages. Price: £52.
P.A. Williams
Journal:
Food Hydrocolloids
Year:
1987
Language:
english
File:
PDF, 75 KB
Your tags:
english, 1987
12
Announcements
Journal:
Food Hydrocolloids
Year:
1987
Language:
english
File:
PDF, 125 KB
Your tags:
english, 1987
13
Rheological and thermal properties of agarose and kappa-carrageenan gels containing urea, guanidine hydrochloride or formamide
M. Watase
,
K. Nishinari
Journal:
Food Hydrocolloids
Year:
1987
File:
PDF, 30 KB
Your tags:
1987
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