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FOOD-GRADE EMULSIFIERS. II.PETROWSKI GE.1976; FOOD TECHNOL.; U.S.A.; DA. 1976; VOL. 30; NO 7; PP. 36-40; BIBL. 1 REF.Article

THE POTENTIAL DIETECTIC IMPORTANCE OF STABILISERS, WITH SPECIAL REFERENCE TO GUAR GUMROBINSON RK; PERVEEN KHAN.1978; PLANT FOODS MAN; GBR; DA. 1978; VOL. 2; NO 3-4; PP. 113-119; BIBL. 20 REF.Article

LES APPLICATIONS DES PECTINES HM DANS LES INDUSTRIES AGRO-ALIMENTAIRESLEROUX H; SCHUBERT E.1983; INDUSTRIES ALIMENTAIRES ET AGRICOLES; ISSN 0019-9311; FRA; DA. 1983; VOL. 100; NO 9; PP. 615-618; 2 FIG.Article

EFFECT OF GAMMA-IRRADIATION ON SODIUM ALGINATE AND CARRAGEENAN POWDER = EFFET DE L'IRRADIATION GAMMA SUR L'ALGINATE DE SODIUM ET LE CARRAGHENANE EN POUDREKUME T; TAKEHISA M.1983; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1983; VOL. 47; NO 4; PP. 889-890; BIBL. 6 REF.; 1 FIG./3 TABL.Article

TECHNOLOGIE DES CONFISERIES GELIFIEES. I.GROUBER MB.1976; REV. EUROP. INDUSTRIELS CONFIS. CHOCOLAT. CONFITUR. BISCUIT. BOULANG. PATISS.; FR.; DA. 1976; VOL. 51; NO 9; PP. 15-18Article

ERGAENZENDE AUSFUEHRUNGEN UEBER DIE LEBENSMITTELRECHTLICHE BEURTEILUNG DES ZUSATZES VON ALGINSAEURE UND ALGINATEN = DONNEES COMPLEMENTAIRES SUR L'ANALYSE DE LA REGLEMENTATION RELATIVE AUX PRODUITS ALIMENTAIRES EN CE QUI CONCERNE L'ADDITION D'ACIDE ALGINIQUE ET D'ALGINATESSCHMIDT KH.1980; GORDIAN; DEU; DA. 1980; VOL. 80; NO 7-8; PP. 180-183Article

ON COMPLEX FORMATION OF ACID-PROCESS AND ALKALINE-PROCESS GELATINSKURSKAJA EA; VAJNERMAN ES; ROGOZIN SV et al.1979; NAHRUNG; DDR; DA. 1979; VOL. 23; NO 6; PP. 581-588; ABS. GER/RUS; BIBL. 27 REF.Article

THE PROPERTIES OF TRONA AND ITS EFFECT ON THE COOKING TIME OF COWPEASANKRAH EK; DOVLO FE.1978; J. SCI. FOOD AGRIC.; GBR; DA. 1978; VOL. 29; NO 11; PP. 950-952; BIBL. 4 REF.Article

THE VISCOSITY OF DILUTE SOLUTIONS OF X-CARRAGEENAN AND SODIUM CARBOXYMETHYLCELLULOSEELFAK AM; PASS G; PHILLIPS GO et al.1978; J. SCI. FOOD AGRIC.; GBR; DA. 1978; VOL. 29; NO 6; PP. 557-562; BIBL. 16 REF.Article

EMPLOI DES LIANTS DANS L'AGGLOMERATION DES ALIMENTS DES ANIMAUX.MELCION JP.1978; INDUSTR. ALIMENT. ANIMALE; FR.; DA. 1978; NO 307; PP. 15-31 (12P.); BIBL. 15 REF.Article

NURAPAN AS AN EMULSIFIER AND ANTI-OXYDANT FOR USE IN TOFFEE AND CHOCOLATE FILLINGS.RIEDEL HR.1976; CONFECT. PRODUCT.; G.B.; DA. 1976; VOL. 42; NO 11; PP. 499-500Article

MONOGLYCERIDE BEI DER KUCHENHERSTELLUNG. = LES MONOGLYCERIDES DANS LA PREPARATION DES GATEAUXHODGE DH.1978; GETREIDE MEHL BROT; DTSCH.; DA. 1978; VOL. 32; NO 2; PP. 39-43; BIBL. 4 REF.Article

GUMS.ILANY J.1977; GORDIAN; DTSCH.; DA. 1977; VOL. 77; NO 1720; PP. 45-46; BIBL. 4 REF.Article

THE USE OF GELATIN IN CONFECTIONERY PRODUCTS.1976; CONFECT. PRODUCT.; G.B.; DA. 1976; VOL. 42; NO 8; PP. 359-360Article

ANALYSE CHROMATOGRAPHIQUE DES MONOGLYCERIDES SUCCINYLES ET LACTYLES - SUBSTANCES TENSIO-ACTIVES ALIMENTAIRESSHMIDT AA; BELOVA SM; YAKUSHINA LM et al.1976; KHIM. PROMYSHL.; S.S.S.R.; DA. 1976; NO 8; PP. 598-600; BIBL. 2 REF.Article

EFFECTS OF SALT, TRIPOLYPHOSPHATE AND SODIUM ALGINATE ON THE TEXTURE AND FLAVOR OF FISH PATTIES PREPARED FROM MINCED SHEEPSHEAD = EFFETS DU SEL, DU TRIPOLYPHOSPHATE ET DE L'ALGINATE DE SODIUM SUR LA TEXTURE ET LA FLAVEUR DES PATES DE POISSON PREPARES A PARTIR DE MALACHIGAN D'EAU DOUCEAHMED EM; CORNELL JA; TOMASZEWSKI FB et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1078-1080; BIBL. 7 REF.; 2 FIG./2 TABL.Article

HACKSTEAK MIT BROT . = DU STEACK HACHE AVEC DU PAIN .BERTLING L.1982; FLEISCHWIRTSCHAFT., FLEISCHWIRTSCHAFT.; ISSN 0015-363X; DEU; DA. 1982; VOL. 62; NO 12; PP. 1564-1566; BIBL. 27 REF.Article

FUNCTIONS OF EMULSIFIERS IN FOOD SYSTEMS.KROG N.1977; J. AMER. OIL CHEMIST'S SOC.; U.S.A.; DA. 1977; VOL. 54; NO 3; PP. 124-131; BIBL. 21 REF.Article

EMULGATOREN IN BACKWAREN. = LES EMULSIFIANTS EN BOULANGERIE PATISSERIELEHMANN G; JUNK M.1977; GORDIAN; DTSCH.; DA. 1977; VOL. 77; NO 4; PP. 88-90 (2P.); BIBL. 5 REF.Article

LIANTS ET DISPERSANTS POUR L'AGGLOMERATION DES ALIMENTS DES ANIMAUX.DELORT LAVAL J; MELCION JP; VIROBEN G et al.1977; DGRST-7471060; FR.; DA. 1977; PP. 1-54; BIBL. 2 P. 1/2; (RAPP. FINAL, ACTION CONCERTEE: TECHNOL AGRIC. ALIMENT.)Report

INFLUENCE DES TENSIOACTIFS SUR LES PROPRIETES DU GLUTEN DE LA FARINE DE FROMENTSIDOROVA OG; CHUKHLEBOVA LN.1976; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; S.S.S.R.; DA. 1976; NO 2; PP. 150-152Article

ISOLIERUNG NATUERLICHER DICKUNGSMITTEL AUS LEBENSMITTELN ZUR CAPILLARGASCHROMATOGRAPHISCHEN BESTIMMUNG. = ISOLEMENT D'AGENTS EPAISSISSANTS NATURELS DES PRODUITS ALIMENTAIRES, EN VUE DE LEUR DOSAGE PAR CHROMATOGRAPHIE EN PHASE GAZEUSE EN COLONNE CAPILLAIRE.PREUSS A; THIER HP.1983; ZEITSCHRIFT FUER LEBENSMITTEL - UNTERSUCHUNG UND -FORSCHUNG; ISSN 0044-3026; DEU; DA. 1983; VOL. 176; NO 1; PP. 5-11; ABS. ENG; BIBL. 12 REF.; 4 FIG./4 TABL.Article

XANTHAN GUM, A BIOSYNTHETIC POLYSACCHARIDE FOR THE FOOD INDUSTRYBETZ DA.1979; FOOD TECHNOL. AUSTRAL.; AUS; DA. 1979; VOL. 31; NO 1; PP. 11-16; BIBL. 11 REF.Article

EFFECT OF EMULSIFIERS ON THE TEXTURE OF COOKIES.HUTCHINSON PE; BAIOCCHI F; DEL VECCHIO AJ et al.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 2; PP. 399-401; BIBL. 5 REF.Article

FUNCTION AND EVALUATION OF EMULSIFIERS IN ICE CREAM AND WHIPPABLE EMULSIONS.NIELSEN BJ.1976; GORDIAN; DTSCH.; DA. 1976; VOL. 76; NO 7-8; PP. 220-225 (5P.); BIBL. 2 REF.Article

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