검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Thermodynamic behaviour of alkyl lactate-alkanol systems Sanchez J, Artigas H, Gascon I, Lafuente C Journal of Chemical Thermodynamics, 127, 33, 2018 |
| 2 |
Effect of mixing speed and time on some textural and physicochemical properties of wheat starch gels Farahnaky A, Alishahi A, Majzoobi M, Al-Hakkak J Journal of Food Engineering, 142, 138, 2014 |
| 3 |
Rheological properties of rennet casein-whey protein gels prepared at different mixing speeds Solar O, Gunasekaran S Journal of Food Engineering, 99(3), 338, 2010 |