Zobrazuji výsledky 1 - 10 z 10 pro vyhledávání '', doba hledání: 0,01 s. Upřesnit hledání
  1. 1

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

    Vydáno 2015
    Kniha

    A Chef's guide to gelling, thickening, and emulsifying agents
  2. 2

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

    Vydáno 2014
    Kniha

    Cooking innovations using hydrocolloids for thickening, gelling, and emulsification
  3. 3

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

    Vydáno v USM R & D Journal (2011)
    Článek

    Plant polysaccharides with surface activity and emulsifying properties
  4. 4

    Food stabilisers, thickeners and gelling agents

    Vydáno 2010
    Kniha

    Food stabilisers, thickeners and gelling agents
  5. 5

    Hydrocolloids in food processing

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

    Hydrocolloids in food processing
  6. 6

    Hydrocolloids in food processing

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

    Hydrocolloids in food processing
  7. 7

    Food stabilisers, thickeners and gelling agents

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

    Food stabilisers, thickeners and gelling agents
  8. 8

    Gums and stabilisers for the food industry 10

    Vydáno 2000
    Kniha

    Gums and stabilisers for the food industry 10
  9. 9

    Physical functions of hydrocolloids.

    Vydáno 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

    Physical functions of hydrocolloids.
  10. 10

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

    Diplomová práce

    Functional properties of hydrocolloids extracted from alugbati (Basella rubra) in food model systems

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