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  1. 1

    Gels and other soft amorphous solids

    प्रकाशित 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

    Gels and other soft amorphous solids
  2. 2

    Thickening and gelling agents for food.

    प्रकाशित 1997
    पुस्तक

    Thickening and gelling agents for food.
  3. 3

    Thickening and gelling agents for food

    प्रकाशित 1997
    पुस्तक

    Thickening and gelling agents for food
  4. 4

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

    लेख

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

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