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  1. 1

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

    出版事項 2015
    図書

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

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

    出版事項 2014
    図書

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

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

    出版年 USM R & D Journal (2011)
    論文

    Plant polysaccharides with surface activity and emulsifying properties
  4. 4

    Food stabilisers, thickeners and gelling agents

    出版事項 2010
    図書

    Food stabilisers, thickeners and gelling agents
  5. 5

    Hydrocolloids in food processing

    出版事項 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

    出版事項 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

    出版事項 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

    出版事項 2000
    図書

    Gums and stabilisers for the food industry 10
  9. 9

    Physical functions of hydrocolloids.

    出版事項 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 著者: Fernandez, Fiona Gaile L.

    学位論文

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

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