Results 241 to 250 of about 21,880 (277)
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2009
Introduction. Agar. Starch. Gelatin. Carrageenan. Xanthum Gum. Gellan Gum. Gallactomannans. Gum Arabic. Pectins. Milk Proteins. Cellulosis. Tragacanth and Karaya. Xyloglucan. Curdlan. Glucans. Soluble Soybean Polysaccharide. Bacterial Cellulose. Microcrystalline Cellulose. Gums for Coating and Adhesives.Chitosan Hydrogels. Alginates.
G. O. Phillips, P. A. Williams
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Introduction. Agar. Starch. Gelatin. Carrageenan. Xanthum Gum. Gellan Gum. Gallactomannans. Gum Arabic. Pectins. Milk Proteins. Cellulosis. Tragacanth and Karaya. Xyloglucan. Curdlan. Glucans. Soluble Soybean Polysaccharide. Bacterial Cellulose. Microcrystalline Cellulose. Gums for Coating and Adhesives.Chitosan Hydrogels. Alginates.
G. O. Phillips, P. A. Williams
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Revue d'odonto-stomatologie, 1990
Reversible Hydrocolloids impressions are the most simple, easy and reliable of all the available impression technics, when their indications are respected. The precision of this technic, although excellent, can not render this technic universal. The indications and limitations of this technic are directly related to the properties of the reversible ...
G, Malquarti, J P, Martin
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Reversible Hydrocolloids impressions are the most simple, easy and reliable of all the available impression technics, when their indications are respected. The precision of this technic, although excellent, can not render this technic universal. The indications and limitations of this technic are directly related to the properties of the reversible ...
G, Malquarti, J P, Martin
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Polysaccharide Hydrocolloids of Commerce
1958Publisher Summary This chapter discusses the polysaccharide hydrocolloids of commerce. Following the modern trend, this name is condensed to “polysacolloids.” Polysacolloids abound in Nature as structural, storage, vascular, or functional components of plant and animal tissues, but only a limited number, all from plant sources, are of commercial ...
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Hydrocolloids, Modified Hydrocolloids as Food Recipes and Formulating Agents
Journal of Food Processing & Technology, 2011Modified starches, xanthan, diagum SR, etc were researched as food recipes for chunk in gravy for evaluating the possibilities of their sensory and physical evaluations. Various concentrations of major hydrocolloids were formulated as recipes and pH of the recipes was also studied incorporating sodium carbonate.
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