검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Evaluation of the time-dependent stability of starch-hydrocolloid binary gels involving NMR relaxation time measurements Baranowska HM, Sikora M, Krystyjan M, Tomasik P Journal of Food Engineering, 109(4), 685, 2012 |
| 2 |
Rheological and sensory properties of dessert sauces thickened by starch-xanthan gum combinations Sikora M, Kowalski S, Tomasik P, Sady M Journal of Food Engineering, 79(4), 1144, 2007 |
| 3 |
Thickening of sweet and sour sauces with various polysaccharide combinations Gibinski M, Kowalski S, Sady M, Krawontka J, Tomasik P, Sikora M Journal of Food Engineering, 75(3), 407, 2006 |