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  1. 1

    Gels and other soft amorphous solids

    Published 2018
    Available for University of the Philippines Diliman via ACS Publications. Click here to access
    Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy
    Electronic Resource


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  2. 2

    Thickening and gelling agents for food.

    Published 1997
    Book


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  3. 3

    Thickening and gelling agents for food

    Published 1997
    Book


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  4. 4

    Effects of levels of fat, surimi from sardine(Sardina pilchardus) and heat processing on thermal gelation of meat batters. by Colmenero, Francisco Jimenez.

    Article


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