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GELS PREPARED BY ADDING D-GLUCONO-DELTA -LACTONE TO MILK AT HIGH TEMPERATURE.HARWALKAR VR; KALAB M; EMMONS DB et al.1977; MILCHWISSENSCHAFT; DTSCH.; DA. 1977; VOL. 32; NO 7; PP. 400-402; ABS. ALLEM.; BIBL. 10 REF.Article

MICROBIOLOGIE DES DESSERTS GELIFIES A BASE DE LAITLUQUET FM.1976; TECHNICIEN DU LAIT; FR.; DA. 1976; PP. 21-27(4P.)Article

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EMPLOI DES AMIDONS OXYDES DANS LE REMPLACEMENT PARTIEL DE GELOSE DANS LA FABRICATION DES PRODUITS GELIFIESLAVROVA LG; ZUBREV NI; LUR'E IS et al.1974; KHLEBOPEK. KONDITER. PROMYSHL.; S.S.S.R.; DA. 1974; NO 7; PP. 18-19Article

Polysaccharide als Gelier- und Verdickungsmittel = Polysaccharide as gelling agent and thickening agentSÖFW. Seifen, Öle, Fette, Wachse. 1989, Vol 115, Num 20, pp 752-754, issn 0173-5500, 3 p.Article

LES AGENTS GELIFIANTS A BASE DE BENTONITEARDOULLIE RH.1974; DBLE LIAISON, CHIM. PEINT.; FR.; DA. 1974; VOL. 21; NO 230; PP. 459-465; ABS. ANGL. ITAL. NEERL. ALLEM. RUSSE; BIBL. 1 REF.Article

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Semi-micro method for the quantitative determination of gellan gum in food productsGRAHAM, H. D.Food hydrocolloids. 1990, Vol 3, Num 6, pp 435-445, issn 0268-005XArticle

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The effect of filterable solids on acid reaction ratesGDANSKI, R. D; NORMAN, L. R.Annual technical conference and exhibition. 58. 1983, 7 p.Conference Paper

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