Resultados de procura

Food stabilisers, thickeners and gelling agents

Food stabilisers, thickeners and gelling agents

Available for UP System via Wiley Online Library.

Hydrocolloids in food processing

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

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

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

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

Physical functions of hydrocolloids.

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

Hydrocolloids in food processing

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

Gums and stabilisers for the food industry 10

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