Period of time: 2004年2期
Publisher: Elsevier
Founded in: 1986
Total resources: 31
ISSN: 0268-005X
Subject: R1 Preventive Medicine , Health
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Food Hydrocolloids,volume 17,issue 2
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By Falshaw R., Bixler H.J., Johndro K. in (2003)
Food Hydrocolloids,volume 17,issue 2 , Vol. 17, Iss. 2, 2003-03 , pp.Wettability of starch gel films
By Bialopiotrowicz T. in (2003)
Food Hydrocolloids,volume 17,issue 2 , Vol. 17, Iss. 2, 2003-03 , pp.Gelation properties of salt soluble meat protein and soluble wheat protein mixtures
By Comfort S., Howell N.K. in (2003)
Food Hydrocolloids,volume 17,issue 2 , Vol. 17, Iss. 2, 2003-03 , pp.Cryo-gelation of galactomannans in ice cream model systems
By Patmore J.V., Goff H.D., Fernandes S. in (2003)
Food Hydrocolloids,volume 17,issue 2 , Vol. 17, Iss. 2, 2003-03 , pp.Use of amidated low methoxyl pectin to produce fish restructured products
By Uresti R.M., Lopez-Arias N., Gonzalez-Cabriales J.J., Ramrez J.A., Vazquez M. in (2003)
Food Hydrocolloids,volume 17,issue 2 , Vol. 17, Iss. 2, 2003-03 , pp.By Biswas B., Phillips G.O. in (2003)
Food Hydrocolloids,volume 17,issue 2 , Vol. 17, Iss. 2, 2003-03 , pp.By Seshadri R., Weiss J., Hulbert G.J., Mount J. in (2003)
Food Hydrocolloids,volume 17,issue 2 , Vol. 17, Iss. 2, 2003-03 , pp.Enhancement of gel strength by application of thermal treatments in highly flocculated emulsions
By Moros J.E., Cordobes F., Franco J.M., Gallegos C. in (2003)
Food Hydrocolloids,volume 17,issue 2 , Vol. 17, Iss. 2, 2003-03 , pp.Gelatin gels in deuterium oxide
By Oakenfull D., Scott A. in (2003)
Food Hydrocolloids,volume 17,issue 2 , Vol. 17, Iss. 2, 2003-03 , pp.By Dickinson E., Radford S.J., Golding M. in (2003)
Food Hydrocolloids,volume 17,issue 2 , Vol. 17, Iss. 2, 2003-03 , pp.