Characterization of the Extracellular Polysaccharide from Freshwater Microalgae Chlorella sp.

By Yalcin I.   Hicsasmaz Z.   Boz B.   Bozoglu F.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 27, Iss. 2, 1994-04 ,pp. : 158-165

Academic Press

Access to resources Recommend Favorite

κ -Carrageenan—Protein Interactions: Effect of Proteins on Polysaccharide Gelling and Textural Properties

By Baeza R.I.   Carp D.J.   Pérez O.E.   Pilosof A.M.R.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 8, 2002-12 ,pp. : 741-747

Academic Press

Access to resources Recommend Favorite

Acid Tolerance of Lactobacillus plantarum from Kimchi

By Hong S-I.   Kim Y-J.   Pyun Y-R.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 3, 1999-05 ,pp. : 142-148

Academic Press

Access to resources Recommend Favorite

An Electron Microscopy Study on the Texture of Fresh, Blanched and Sterilized Green Bean Pods (Phaseolus vulgaris L.)

By Stolle-Smits T.   Donkers J.   van Dijk C.   derksen J.   Sassen M.M.A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 3, 1998-03 ,pp. : 237-244

Academic Press

Access to resources Recommend Favorite

High Pressure Inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in Inoculated Minced Beef Muscle

By Carlez A.   Rosec J-P.   Richard N.   Cheftel J-C.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 26, Iss. 4, 1993-08 ,pp. : 357-363

Academic Press

Access to resources Recommend Favorite