Results 91 to 100 of about 63,673 (206)

Rheological properties of whey proteins concentrate before and

open access: yesMljekarstvo, 2001
Hydrocolloids are long-chain polymers, used in food production at small quantities (from 0,05 to 5 %) to achieve appropriate rheological properties, prevent syneresis, increase the viscosity and stability of foodstuffs and for crystallization process ...
Zoran Herceg, Vesna Lelas, Suzana Rimac
doaj  

Sustainable Encapsulation of Biocontrol Agents: Cross-Linker Influence on Carboxymethylcellulose-Based Microbeads. [PDF]

open access: yesACS Omega
Zaldivar MP   +7 more
europepmc   +1 more source

Home - About - Disclaimer - Privacy