검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
A study on freeze-thaw characteristics and microstructure of Chinese water chestnut starch gels Wang L, Yin Z, Wu J, Sun Z, Xie B Journal of Food Engineering, 88(2), 186, 2008 |
| 2 |
A dynamic U-tube rheometer of novel design for the study of weak gels and foams Xu ZM, Raphaelides SN Rheologica Acta, 45(1), 77, 2005 |
| 3 |
Texture and staling of wheat bread crumb: effects of water extractable proteins and 'pentosans' Fessas D, Schiraldi A Thermochimica Acta, 323(1-2), 17, 1998 |