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- 2006
- Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts (
- Rheological properties of dairy desserts containing iota-carrageenan and maize starch (
- 2004
- Influence of chemical composition on isothermal cocoa butter crystallization (
- Influence of chemical composition on the isothermal cocoa butter crystallization (
- Textural properties of gelled dairy desserts containing κ-carrageenan and starch (
- Influence of chemical composition on the isothermal cocoa butter crystallization (
- 2003
- Rheological properties of gelled dairy desserts as influenced by composition (
- Mixture design approach on the dynamic rheological and uniaxial compression behaviour of milk desserts (