Résultat(s) 1 - 10 résultats de 10 pour la requête '', Temps de recherche: 0,01s Affiner les résultats
  1. 1

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

    Publié 2015
    Livre

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

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

    Publié 2014
    Livre

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

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

    Publié dans USM R & D Journal (2011)
    Article

    Plant polysaccharides with surface activity and emulsifying properties
  4. 4

    Food stabilisers, thickeners and gelling agents

    Publié 2010
    Livre

    Food stabilisers, thickeners and gelling agents
  5. 5

    Hydrocolloids in food processing

    Publié 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

    Publié 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

    Publié 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

    Publié 2000
    Livre

    Gums and stabilisers for the food industry 10
  9. 9

    Physical functions of hydrocolloids.

    Publié 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 par Fernandez, Fiona Gaile L.

    Thèse

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

Outils de recherche: