Results 231 to 240 of about 474 (257)
Some of the next articles are maybe not open access.

MELTABLE FORM OF SUCRALOSE

2003
MERKEL CAROLOYN M, WANG NING, LEE JEAN
openaire   +3 more sources

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

European Food Research and Technology, 2016
Monika Sujka   +2 more
exaly  

Effects of pH on the Textural Properties and Meltability of Pasteurized Process Cheese Made with Different Types of Emulsifying Salts

Journal of Food Science, 2008
John Lucey
exaly  

MELTABLE SMOKELESS TOBACCO COMPOSITION

2013
CANTRELL DANIEL VERDIN   +3 more
openaire   +6 more sources

Stability of texture, meltability and water mobility model of pizza-style cheeses from goat's milk

Journal of Food Engineering, 2018
Paulina Bielska   +1 more
exaly  

Evaluation of cheese meltability using convection and conduction melt profilers

International Journal of Dairy Technology, 2014
Sundaram Gunasekaran, Sanghoon Ko
exaly  

Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins

International Dairy Journal, 2014
Eunice Li-Chan   +1 more
exaly  

Arnott Test Correlates with Dynamic Rheological Properties for Determining Cheddar Cheese Meltability

Journal of Food Science, 1994
exaly  

Meltable ink composition

2006
EVERHARDUS ROELOF HENDRIK   +5 more
openaire   +1 more source

Method for producing meltable polyesters

2006
HEINEMANN KLAUS   +3 more
openaire   +1 more source
mozzarella cheese
texture
food processing and manufacture
dairy products
dairy processing
microstructure
cheese
rheological properties
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