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Oil stabilization of natural peanut butter using food grade polymers
British Library Online Contents | 2016| -
Oil stabilization of natural peanut butter using food grade polymers
British Library Online Contents | 2016| -
Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams
British Library Online Contents | 2016| -
Oil stabilization of natural peanut butter using food grade polymers
British Library Online Contents | 2016| -
Filled myofibrillar protein gels: Improving cooking loss and texture with model filler particles
British Library Online Contents | 2017| -
Filled myofibrillar protein gels: Improving cooking loss and texture with model filler particles
British Library Online Contents | 2017| -
Filled myofibrillar protein gels: Improving cooking loss and texture with model filler particles
British Library Online Contents | 2017| -
Filled myofibrillar protein gels: Improving cooking loss and texture with model filler particles
British Library Online Contents | 2017| -
Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler
British Library Online Contents | 2016| -
Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations
British Library Online Contents | 2016| -
Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler
British Library Online Contents | 2016| -
Comparing three textural measurements of chicken breast fillets affected by severe wooden breast and spaghetti meat
Free accessTaylor & Francis Verlag | 2021| -
Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler
British Library Online Contents | 2016|
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