Search Results for Gums and resins.

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Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification

Yazar

Nussinovitch, A., author. Hirashima, Madoka, author.

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ONLINE(342574.1)

Elektronik Erişim

Distributed by publisher. Purchase or institutional license may be required for access.

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Gums and stabilisers for the food industry. 16

Yazar

Williams, Peter A. Phillips, Glyn O. Royal Society of Chemistry (Great Britain)

Yer Numarası

ONLINE(343048.1)

Elektronik Erişim

Royal Society of Chemistry An electronic book accessible through the World Wide Web; click for information
http://swb.eblib.com/patron/FullRecord.aspx?p=1185596

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Plant gum exudates of the world sources, distribution, properties, and applications

Yazar

Nussinovitch, A.

Yer Numarası

ONLINE

Elektronik Erişim

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Hydrocolloid applications : gum technology in the food and other industries

Yazar

Nussinovitch, A.

Yer Numarası

TP 978 N87 1997

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Industrial gums polysaccharides and their derivatives

Yazar

Whistler, Roy Lester. BeMiller, James N.

Yer Numarası

ONLINE

Elektronik Erişim

ScienceDirect http://www.sciencedirect.com/science/book/9780080926544

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Industrial gums polysaccharides and their derivatives

Yazar

Whistler, Roy Lester. BeMiller, James N., joint author.

Yer Numarası

ONLINE

Elektronik Erişim

ScienceDirect http://www.sciencedirect.com/science/book/9780127462523

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