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Structure and properties of xanthan versus fermentation time in an emulsion system

✍ Scribed by M. Milas; H. Viehweg; A. Weiss

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

CHANGES OF SOME THERMAL AND PHYSICAL PRO

✍ LARA MANZOCCO; ENRICO MALTINI; CARLO R. LERICI 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 470 KB

Functional Properties of Protein Fractio

✍ Huaixia Yin; Yuting Wan; Jianing Pu; Peter J. Bechtel; Subramaniam Sathivel 📂 Article 📅 2011 🏛 Institute of Food Technologists 🌐 English ⚖ 263 KB

Change of structure and properties of vi

✍ A. S. Barinov; G. A. Varlakova; S. V. Stefanovskii; M. I. Ozhovan 📂 Article 📅 2008 🏛 Springer US 🌐 English ⚖ 357 KB

H+-ATPases IN BIOLOGICAL SYSTEMS: AN OVE

✍ Peter L. Pedersen 📂 Article 📅 1982 🏛 John Wiley and Sons 🌐 English ⚖ 926 KB

Structural Properties of Starch in Bread

✍ Hug-Iten, S.; Escher, F.; Conde-Petit, B. 📂 Article 📅 2001 🏛 AACC International (American Association of Cereal 🌐 English ⚖ 605 KB

Stripping of aroma compounds during beer

✍ Haefliger, Olivier P.; Jeckelmann, Nicolas 📂 Article 📅 2013 🏛 The Royal Society of Chemistry 🌐 English ⚖ 715 KB