Author： Haque A. Richardson R.K. Morris E.R.
Publisher： Elsevier
ISSN： 0268-005X
Source： Food Hydrocolloids, Vol.15, Iss.4, 2001-07, pp. : 593-602
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Interfacial ageing effect on the rheology of a heat-set protein emulsion gel
Food Hydrocolloids, Vol. 13, Iss. 5, 1999-09 ,pp. :
Access to resources
Recommend
The effect of temperature on the lactic acid fermentation of rye flour
Food Microbiology, Vol. 14, Iss. 3, 1997-06 ,pp. :
Effect of ideal-relative sweetness on yogurt consumption
By Vickers Z. Holton E. Wang J.
Food Quality and Preference, Vol. 12, Iss. 8, 2001-12 ,pp. :
High temperature/pressure rheology of carboxymethyl cellulose (CMC)
By Abdelrahim K.A. Ramaswamy H.S.
Food Research International, Vol. 28, Iss. 3, 1995-01 ,pp. :