Results 261 to 270 of about 972 (284)

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, Bartosz Sołowiej, Stanisław Mleko   +2 more
exaly  

MELTABLE FORM OF SUCRALOSE

2003
MERKEL CAROLOYN M, WANG NING, LEE JEAN
openaire   +3 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, Dorota Cais-Sokolińska
exaly  

MELTABLE SMOKELESS TOBACCO COMPOSITION

2013
CANTRELL DANIEL VERDIN, CHEN GONG, JACKSON THADDEUS J, BENFORD MATTHEW WILLIAM   +3 more
openaire   +6 more sources

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 A. Lucey, J A Lucey
exaly  

Ink composition for a meltable ink

2005
HENDRICKS DANNY HENDRIK MARIA, HUINCK MARCUS PETRUS LEONARDUS, SUILEN FREDERIK LEONARDUS EVER   +2 more
openaire   +1 more source

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 C Y Li-Chan, Bartosz Sołowiej
exaly  

Meltable ink composition

2006
EVERHARDUS ROELOF HENDRIK, KELDERMAN ERIK, HUINCK MARCUS PETRUS LEONARDUS, HENDRICKS DANNY HENDRIK MARIA, VENDERBOSCH RUDOLF ANTONIUS MA, BRINKHUIS RICHARD HENDRIKUS GE   +5 more
openaire   +1 more source

MELTABLE HIGH TEMPERATURE SUPERCONDUCTOR

1989
HERMANN,ALLEN M. DR., SHENG,ZHENGZHI DR.
openaire   +1 more source

Method for producing meltable polyesters

2006
HEINEMANN KLAUS, TAEGER EBERHARD, MEUSEL ERICH, MUELLER WOLFGANG   +3 more
openaire   +1 more source