Terms search
1
Emerging natural hydrocolloids : rheology and functions
Seyed Mohammad Ali Razavi (editor)
2
Emerging natural hydrocolloids: rheology and functions
Razavi; Seyed Mohammad Ali
3
Hydrocolloids in Food Processing
Thomas R. Laaman
4
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
Amos Nussinovitch; Madoka Hirashima
5
Food Hydrocolloids, 3-Volume Set
Martin Glicksman
6
Handbook of Hydrocolloids
Glyn O. Phillips; Peter A. Williams
7
Edible Food Packaging with Natural Hydrocolloids and Active Agents
Ahmet Yemenicioğlu
8
Edible Food Packaging with Natural Hydrocolloids and Active Agents
Ahmet Yemenicioğlu
9
Cellulose and cellulose derivatives in the food industry : fundamentals and applications
Wüstenberg; Tanja
10
Cellulose and Cellulose Derivatives
Tanja Wuestenberg
11
Cellulose and Cellulose Derivatives
Tanja Wuestenberg
12
Modern Biopolymer Science: Bridging the Divide between Fundamental Treatise and Industrial Application
Stefan Kasapis; Ian T. Norton; Johan B Ubbink
13
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification
A Nussinovitch; Madoka Hirashima
14
Cooking Innovations Using Hydrocolloids for Thickening, Gelling, and Emulsification
Amos Nussinovitch; Madoka Hirashima
15
Gums and Stabilisers for the Food Industry 12 (Special Publication)
Glyn O Phillips; Peter A Williams
16
Pasting, paste, and gel properties of starch–hydrocolloid combinations
James N. BeMiller
17
Formulation Engineering of Foods
Jennifer E. Norton; Peter Fryer; Ian T. Norton
18
Formulation Engineering of Foods
Jennifer E. Norton; Peter J. Fryer; Ian T. Norton(eds.)
19
Formulation Engineering of Foods
Jennifer E. Norton (ed.); Peter J. Fryer (ed.); Ian T. Norton (ed.)
20
3D Printing of Foods
C. Anandharamakrishnan; Jeyan A. Moses; T. Anukiruthika
21
Food Hydrocolloids
Martin Glicksman (Author)
22
Scientific Insights and Technological Advances in Gluten Free Products Development
Maria Papageorgiou; Theodoros Varzakas
23
Gums and Stabilisers for the Food Industry The Changing Face of Food Manufacture: the Role of Hydrocolloids
Williams; Peter; Phillips; Glyn
24
Gums and stabilisers for the food industry. 17, The changing face of food manufacture: The role of hydrocolloids
Peter Williams; Glyn Phillips.
25
Edible films and coatings: fundamentals and applications
Maria Pilar Montero Garcia; M. Carmen Gómez-Guillén; M. Elvira López-Caballero; Gustavo V. Barbosa-Cánovas
26
More Cooking Innovations : Novel Hydrocolloids for Special Dishes
Amos Nussinovitch; Madoka Hirashima
27
More cooking innovations: novel hydrocolloids for special dishes
Hirashima; Madoka; Nussinovitch; Amos
28
Carbohydrate Chemistry for Food Scientists
James N. BeMiller;
29
Gums and Stabilisers for the Food Industry 11
P.A. Williams; G.O. Phillips
30
Hydrocolloids: Practical Guides for the Food Industry
Andrew C. Hoefler
31
Hydrocolloids : 2-Volume Set
Katsuyoshi Nishinari (Editor)
32
Novel Food Processing - Effects on Rheological and Functional Properties - CRC Press
Ahmed et al (2010)
33
Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)
Jasim Ahmed; Hosahalli S. Ramaswamy; Stefan Kasapis; Joyce I. Boye
34
Carbohydrates in Food, Third Edition
Ann-Charlotte Eliasson
35
Carbohydrates in Food, Third Edition
Ann-Charlotte Eliasson
36
Characterization of Nanoencapsulated Food Ingredients: Volume 4
Seid Mahdi Jafari (editor)
37
Hydrocolloid Applications: Gum technology in the food and other industries
A. Nussinovitch (auth.)
38
Hydrocolloid Applications: Gum technology in the food and other industries
A. Nussinovitch (auth.)
