Skip to main content

Publisher: Wiley-Blackwell

Volume 38, Number 2, April 2007

ENZYMATIC MODIFICATION THROUGH MICROBIAL TRANSGLUTAMINASE ENHANCES THE VISCOSITY OF STIRRED YOGURT
pp. 179-198(20)
Authors: JAROS, DORIS; HEIDIG, CORA; ROHM, HARALD

Favourites:
ADD

RELATIONSHIPS BETWEEN MICROSTRUCTURE AND MECHANICAL PROPERTIES OF CELLULAR CORNSTARCH EXTRUDATES
pp. 199-219(21)
Authors: AGBISIT, RODERICK; ALAVI, SAJID; CHENG, ENZHI; HERALD, THOMAS; TRATER, ALLEN

Favourites:
ADD

PROBABILISTIC CHARACTERISTICS OF STRESS CHANGES DURING CEREAL SNACK PUNCTURE
pp. 220-235(16)
Authors: TSUKAKOSHI, YOSHIKI; NAITO, SHIGEHIRO; ISHIDA, NOBUAKI

Favourites:
ADD

RHEOLOGICAL CHARACTERIZATION OF WET FOOD FOAMS
pp. 236-252(17)
Authors: CHÁVEZ-MONTES, B. EDGAR; CHOPLIN, LIONEL; SCHAER, ERIC

Favourites:
ADD

SOME RHEOLOGICAL PROPERTIES OF AQUEOUS PEANUT FLOUR DISPERSIONS
pp. 253-272(20)
Authors: DAVIS, J.P.; GHARST, G.; SANDERS, T.H.

Favourites:
ADD

METHODOLOGIES FOR SYMMETRICAL-FLOW FIELD-FLOW FRACTIONATION ANALYSIS OF POLYMERIC GLUTENIN
pp. 273-296(24)
Authors: DAQIQ, LAILA; FELLOWS, CHRISTOPHER M.; BEKES, FERENC; LEES, EDITH

Favourites:
ADD

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more