Rezultati pretrage

  • Prikaz rezultata 1 – 10 od 10
Detaljiziraj rezultate
  1. 1

    Food stabilisers, thickeners and gelling agents

    Izdano 2010
    Knjiga


    Slika omota
  2. 2

    Food stabilisers, thickeners and gelling agents

    Izdano 2010
    Available for UP System via Wiley Online Library.
    Electronic Resource


    Slika omota
  3. 3

    Hydrocolloids in food processing

    Izdano 2010
    Available for University of the Philippines Diliman via Wiley Online Library. Click here to access
    Electronic Resource


    Slika omota
  4. 4

    Cooking innovations using hydrocolloids for thickening, gelling, and emulsification od Nussinovitch, A., Hirashima, Madoka

    Izdano 2014
    Knjiga


    Slika omota
  5. 5

    Functional properties of hydrocolloids extracted from alugbati (Basella rubra) in food model systems od Fernandez, Fiona Gaile L.

    Disertacija


    Slika omota
  6. 6

    A Chef's guide to gelling, thickening, and emulsifying agents

    Izdano 2015
    Knjiga


    Slika omota
  7. 7

    Physical functions of hydrocolloids.

    Izdano 1960
    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


    Slika omota
  8. 8

    Hydrocolloids in food processing

    Izdano 2010
    Available for University of the Philippines Baguio via Wiley Online Library. Click here to access
    Electronic Resource


    Slika omota
  9. 9

    Gums and stabilisers for the food industry 10

    Izdano 2000
    Knjiga


    Slika omota
  10. 10

    Plant polysaccharides with surface activity and emulsifying properties od Osano, Joenalyn P.

    Izdano u USM R & D Journal (2011)
    Članak


    Slika omota

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