Erscheinungsjahr
Datenquelle
Fach
Format
Lizenz
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Sensory and instrumental textural characteristics of mixed whey proteins and carrageenan gels
Online Contents | 2006| -
The influence of technological parameters on the properties of O/W emulsions stabilized by whey proteins and carboxymethylcellulose
British Library Online Contents | 2013| -
Formation of some organic acids during fermentation of milk
British Library Online Contents | 2006| -
Influence of the level of pectin on the process of protein stabilization in an acidified milk system
Online Contents | 1998| -
MODELING OF THE COMPOSITION OF A SEMISOLID PROPOLIS PREPARATION, AND EVALUATION OF ITS QUALITY
British Library Online Contents | 2012| -
Thermodynamic incompatibility of whey proteins with polysaccharides in aqueous media
British Library Online Contents | 2004| -
Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages
British Library Online Contents | 2016| -
Preparation of stable food-grade double emulsions with a hybrid premix membrane emulsification system
British Library Online Contents | 2016| -
Rheological properties of mixed gels in relation to phase equilibrium of whey protein-pectin systems
British Library Conference Proceedings | 2000| -
Determination of the influence of some technological factors on the content of SH-groups in whey protein concentrate obtained by ultrafiltration
British Library Online Contents | 1996| -
Influence of transglutaminase on the physical and chemical properties of acid milk gel and cottage type cheese
British Library Online Contents | 2013| -
Effect of black currant genotype on the quality and rheological properties of jams
British Library Online Contents | 2007| -
Influence of the level of pectin on the process of protein stabilization in an acidified milk system
British Library Online Contents | 1998| -
Rheological properties of currant purees and jams: Effect of composition and method of proceeding
British Library Online Contents | 2008| -
The effect of chitosan on the properties of emulsions stabilized by whey proteins
British Library Online Contents | 2007| -
Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat
British Library Online Contents | 2008| -
Sensory and instrumental textural characteristics of mixed whey proteins and carrageenan gels
British Library Online Contents | 2006| -
Digestibility of texture modified protein-based beverages for elderly people with oropharyngeal dysphagia
British Library Online Contents | 2018| -
Characterization of mixed gels based on whey proteins-polysaccharides blends
British Library Conference Proceedings | 2001|
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