Keyword [Mixed gels] Result: 1 - 7 | Page: 1 of 1 1.  Study Of Properties And Molecular Interactions Of Chicken Myofibrillar Protein And Food Gums Mixed Gels 2.  Study On The Mechanism And Functionality Of Protein-Starch Mixed Gels Processed By HIPEF 3.  Studies On Gelatin-gellan Mixed Gels And The Application On Ready-to-use Seacucumber 4.  Gel Properties Of Gellan And Gellan/Gelatin Mixed Gels And Application Of Gellan/Gelatin Mixed Gels On Jellied Meat 5.  Study Of The Rheological Properties And Gel-forming Mechanism Of Myofibrillar Protein And Fat Substitute Mixed Gels 6.  Properties Of Mixed Gels Based On The Interaction Between Mesona Chinensis Polysaccharide And Different Types Starch Systems And The Development Of New Mesona Chinensis Jelly 7.  Effect Of Different Treatments On The Quality Of Surimi And Crabmeat Mixed Gel   <<First  <Prev  Next>  Last>>  Jump to

Globe Thesis Copyright © 2023. All Rights Reserved. | Privacy | Copyright | Contribute | About | Contact | RSS