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  1. 1

    Gels and other soft amorphous solids

    Publicado 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


    Imaxe de Portada
  2. 2

    Thickening and gelling agents for food.

    Publicado 1997
    Libro


    Imaxe de Portada
  3. 3

    Thickening and gelling agents for food

    Publicado 1997
    Libro


    Imaxe de Portada
  4. 4

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

    Artigo


    Imaxe de Portada

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