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Results: 1-11 |
Results: 11
IDENTIFICATION OF INTERACTIONS AMONG CASEIN GELS USING DISSOCIATING CHEMICAL-AGENTS
Authors: LEFEBVRECASES E GASTALDI E VIDAL V MARCHESSEAU S LAGAUDE A CUQ JL DELAFUENTE BT
Citation: E. Lefebvrecases et al., IDENTIFICATION OF INTERACTIONS AMONG CASEIN GELS USING DISSOCIATING CHEMICAL-AGENTS, Journal of dairy science, 81(4), 1998, pp. 932-938
EFFECT OF SUCCINYLATION ON THE RENNET COAGULATION OF MILK
Authors: VIDAL V GASTALDI E LEFEBVRECASES E LAGAUDE A MARCHESSEAU S DELAFUENTE BT CUQ JL
Citation: V. Vidal et al., EFFECT OF SUCCINYLATION ON THE RENNET COAGULATION OF MILK, Journal of dairy science, 81(1), 1998, pp. 69-75
MECHANISMS OF SYNERESIS IN RENNET CURD WITHOUT MECHANICAL TREATMENT
Authors: RENAULT C GASTALDI TE LAGAUDE A CUQ JL DELAFUENTE BT
Citation: C. Renault et al., MECHANISMS OF SYNERESIS IN RENNET CURD WITHOUT MECHANICAL TREATMENT, Journal of food science, 62(5), 1997, pp. 907-910
ACID MILK GEL FORMATION AS AFFECTED BY TOTAL SOLIDS CONTENT
Authors: GASTALDI E LAGAUDE A MARCHESSEAU S DELAFUENTE BT
Citation: E. Gastaldi et al., ACID MILK GEL FORMATION AS AFFECTED BY TOTAL SOLIDS CONTENT, Journal of food science, 62(4), 1997, pp. 671
MICELLAR TRANSITION-STATE IN CASEIN BETWEEN PH 5.5 AND 5.0
Authors: GASTALDI E LAGAUDE A DELAFUENTE BT
Citation: E. Gastaldi et al., MICELLAR TRANSITION-STATE IN CASEIN BETWEEN PH 5.5 AND 5.0, Journal of food science, 61(1), 1996, pp. 59
EFFECT OF TREATMENT BY GASEOUS CARBON-DIOXIDE ON THE COLLOIDAL PHASE OF SKIM MILK
Authors: GEVAUDAN S LAGAUDE A DELAFUENTE BT CUQ JL
Citation: S. Gevaudan et al., EFFECT OF TREATMENT BY GASEOUS CARBON-DIOXIDE ON THE COLLOIDAL PHASE OF SKIM MILK, Journal of dairy science, 79(10), 1996, pp. 1713-1721
RHEOLOGICAL PROPERTIES OF RENNETED RECONSTITUTED MILK GELS BY PIEZOELECTRIC VISCOPROCESS - EFFECTS OF TEMPERATURE AND CALCIUM-PHOSPHATE
Authors: LAGOUEYTE N LAGAUDE A DELAFUENTE BT
Citation: N. Lagoueyte et al., RHEOLOGICAL PROPERTIES OF RENNETED RECONSTITUTED MILK GELS BY PIEZOELECTRIC VISCOPROCESS - EFFECTS OF TEMPERATURE AND CALCIUM-PHOSPHATE, Journal of food science, 60(6), 1995, pp. 1344
TEMPERATURE AFFECTS MICROSTRUCTURE OF RENNETED MILK GEL
Authors: LAGOUEYTE N LABLEE J LAGAUDE A DELAFUENTE BT
Citation: N. Lagoueyte et al., TEMPERATURE AFFECTS MICROSTRUCTURE OF RENNETED MILK GEL, Journal of food science, 59(5), 1994, pp. 956-959
TEMPERATURE AFFECTS MICROSTRUCTURE OF RENNETED MILK GEL
Authors: LAGOUEYTE N LABLEE J LAGAUDE A DELAFUENTE BT
Citation: N. Lagoueyte et al., TEMPERATURE AFFECTS MICROSTRUCTURE OF RENNETED MILK GEL, Journal of food science, 59(5), 1994, pp. 956-959
FUNCTIONS OF ADDED CALCIUM IN ACID MILK COAGULATION
Authors: GASTALDI E PELLEGRINI O LAGAUDE A DELAFUENTE BT
Citation: E. Gastaldi et al., FUNCTIONS OF ADDED CALCIUM IN ACID MILK COAGULATION, Journal of food science, 59(2), 1994, pp. 310
ULTRAFILTRATION WITH A MICROFILTRATION MEMBRANE OF ACID SKIMMED AND FAT-ENRICHED MILK COAGULA - HYDRODYNAMIC, MICROSCOPIC AND RHEOLOGICAL APPROACHES
Authors: ATTIA H BENNASAR M LAGAUDE A HUGODOT B ROUVIERE J DELAFUENTE BT
Citation: H. Attia et al., ULTRAFILTRATION WITH A MICROFILTRATION MEMBRANE OF ACID SKIMMED AND FAT-ENRICHED MILK COAGULA - HYDRODYNAMIC, MICROSCOPIC AND RHEOLOGICAL APPROACHES, Journal of Dairy Research, 60(2), 1993, pp. 161-174
Risultati: 1-11 |