Toon 1 - 10 resultaten van 10 Voor zoekopdracht '', zoektijd: 0,01s Verfijn jouw resultaten
  1. 1

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

    Gepubliceerd in 2015
    Boek

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

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

    Gepubliceerd in 2014
    Boek

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

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

    Gepubliceerd in USM R & D Journal (2011)
    Artikel

    Plant polysaccharides with surface activity and emulsifying properties
  4. 4

    Food stabilisers, thickeners and gelling agents

    Gepubliceerd in 2010
    Boek

    Food stabilisers, thickeners and gelling agents
  5. 5

    Hydrocolloids in food processing

    Gepubliceerd in 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

    Gepubliceerd in 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

    Gepubliceerd in 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

    Gepubliceerd in 2000
    Boek

    Gums and stabilisers for the food industry 10
  9. 9

    Physical functions of hydrocolloids.

    Gepubliceerd in 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 door Fernandez, Fiona Gaile L.

    Thesis

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

Zoekinstrumenten: