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Keyword [Water binding]
Result: 1 - 10 | Page: 1 of 1
1.
Effect Of Gellan Gum And Transglutaminase On Properties Of Low-fat And Low-salt Beef Gel
2.
Effects Of Phosphates On Texture Of Western-Style Cooked Ham
3.
Research On Application Of L-arginine To Water Binding Capacity And Texture Of Chicken Sausage
4.
Effect Of High Processing And Three Molecular Weight Sodium Alginate On The Gelling Properties Of Low Fat Pork Batter Gels
5.
Foldamers Based On Oligopyrroles And Their Property Studies
6.
Solar water purification with PET bottles coated with titanium dioxide using improved binding agents
7.
Phytofiltration potential of saltbush (Atriplex canescens) to clean up heavy metal contaminated waters
8.
Amino acid structure in the gas phase: The effects of solvent, metal ion complexation, and proton affinity
9.
Development of low-fat ground beef patties with whey protein concentrates
10.
TEXTURE AND MICROSTRUCTURE OF HEAT-FORMED EGG WHITE, EGG YOLK, AND WHOLE EGG GELS (WATER-BINDING)
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