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The Hydrocolloids Industry in the '80s - Problems and Opportunities
British Library Conference Proceedings | 1982| -
The Use of Milk Proteins as Hydrocolloids in Food Systems
British Library Conference Proceedings | 1982| -
Evaluation of Starches and Gums in Pasteurised Whipping Cream
British Library Conference Proceedings | 1982| -
The Influence of Polyanionic Hydrocolloids on the Cu^2^+ Catalysed Oxidation of Linoleic Acid
British Library Conference Proceedings | 1982| -
Some Physical Properties of Hydrocolloids in Aqueous Solution
British Library Conference Proceedings | 1982| -
The Practical Application of Microcrystalline Cellulose in Foods
British Library Conference Proceedings | 1982| -
The Influence of Hydrocolloids on Sensory Properties
British Library Conference Proceedings | 1982| -
The Effect of Carrageenan on Peptic and Tryptic Digestion of Casein
British Library Conference Proceedings | 1982| -
Effect of the Inclusion of Polysaccharides on Soya Extrusion
British Library Conference Proceedings | 1982| -
The Interactions in Concentrated Polysaccharide Solutions
British Library Conference Proceedings | 1982| -
The Use of 2-Thiobarbituric Acid in the Assay of kappa-Carrageenan in Polysaccharide Mixtures
British Library Conference Proceedings | 1982| -
Investigations on High-Methoxyl Pectins by Potentiometry and Viscometry
British Library Conference Proceedings | 1982| -
Sucrose Solutions With and Without Guar Gum: Rheological Properties and Relative Sweetness Intensity
British Library Conference Proceedings | 1982| -
The Influence of the Cations Sodium, Potassium and Calcium on the Gelation of Iota-Carrageenan
British Library Conference Proceedings | 1982| -
Gelatin/Carbohydrate Interactions and their Effect on the Structure and Texture of Confectionery Gels
British Library Conference Proceedings | 1982|
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