Improvement of functional properties of rapeseed (Brassica campestris var toria) meal by reducing antinutritional factors employing enzymatic modification

By Mahajan A.   Dua S.  

Food Hydrocolloids, Vol. 12, Iss. 3, 1998-07 ,pp. : 349-355

Elsevier

Access to resources Recommend Favorite

Gelling properties of extruded yam (Dioscorea alata) starch

By Alves R.M.L.   Grossmann M.V.E.   Silva R.S.S.F.  

Food Chemistry, Vol. 67, Iss. 2, 1999-11 ,pp. : 123-127

Elsevier

Access to resources Recommend Favorite

Extraction of highly gelling pectic substances from sugar beet pulp and potato pulp: influence of extrinsic parameters on their gelling properties

By Turquois T.   Rinaudo M.   Taravel F.R.   Heyraud A.  

Food Hydrocolloids, Vol. 13, Iss. 3, 1999-05 ,pp. : 255-262

Elsevier

Access to resources Recommend Favorite

Effect of pectins on the gelling properties of surimi from silver carp

By Barrera A.M.   Ramrez J.A.   Gonzalez-Cabriales J.J.   Vazquez M.  

Food Hydrocolloids, Vol. 16, Iss. 5, 2002-09 ,pp. : 441-447

Elsevier

Access to resources Recommend Favorite

Effect of xanthan and locust bean gums on the gelling properties of myofibrillar protein

By Ramrez J.A.   Barrera M.   Morales O.G.   Vazquez M.  

Food Hydrocolloids, Vol. 16, Iss. 1, 2002-01 ,pp. : 11-16

Elsevier

Access to resources Recommend Favorite