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  • प्रदर्शित 1 - 10 परिणाम 10
परिणाम को परिष्कृत करें
  1. 1

    Food stabilisers, thickeners and gelling agents

    प्रकाशित 2010
    पुस्तक


    कवर छवि
  2. 2

    Food stabilisers, thickeners and gelling agents

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


    कवर छवि
  3. 3

    Hydrocolloids in food processing

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


    कवर छवि
  4. 4

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

    प्रकाशित 2014
    पुस्तक


    कवर छवि
  5. 5

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

    थीसिस


    कवर छवि
  6. 6

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

    प्रकाशित 2015
    पुस्तक


    कवर छवि
  7. 7

    Physical functions of hydrocolloids.

    प्रकाशित 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


    कवर छवि
  8. 8

    Hydrocolloids in food processing

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


    कवर छवि
  9. 9

    Gums and stabilisers for the food industry 10

    प्रकाशित 2000
    पुस्तक


    कवर छवि
  10. 10

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

    में प्रकाशित USM R & D Journal (2011)
    लेख


    कवर छवि

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