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article/chapitre/communication
B. Boursier ; FIE Conference, 1993 (1993) | 1993article/chapitre/communication
T. Suwonsichon ; M. Peleg | 1999Samples of plain yogurt of two national brands, almost intact and after stirring for 1 min by hand and with a domestic blender, were placed in a wide shallow Teflon(R) container. They were subsequently compressed with a wide Teflon(R) plate to i[...]article/chapitre/communication
C. Olsson ; M. Stading ; A. Hermansson | 2000The effect of non-gelling potato amylopectin on the gel properties of a particulate -lactoglobulin gel was studied by small and large deformation rheology and by light microscopy. Two different techniques using small deformations, one measuring [...]article/chapitre/communication
article/chapitre/communication
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article/chapitre/communication
J. Lefebvre | 1988article/chapitre/communication
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J. Doublier ; B. Launay | 1981article/chapitre/communication
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C. Durrani ; A. Donald | 2000This paper presents results on the properties of amylopectin in solution using a variety of physical techniques. High-pressure liquid chromatography-multiple angle laser light scattering was used as a direct means to determine not only the numbe[...]article/chapitre/communication
E. Chamberlain ; M. Rao ; C. Cohen | 1999