AAAAAA

   
Results: 1-12 |
Results: 12
SORPTION AND TRANSPORT OF WATER-VAPOR IN NYLON 6,6 FILM
Authors: LIM LT BRITT IJ TUNG MA
Citation: Lt. Lim et al., SORPTION AND TRANSPORT OF WATER-VAPOR IN NYLON 6,6 FILM, Journal of applied polymer science, 71(2), 1999, pp. 197-206
TRANSGLUTAMINASE CROSS-LINKED EGG-WHITE PROTEIN FILMS - TENSILE PROPERTIES AND OXYGEN PERMEABILITY
Authors: LIM LT MINE Y TUNG MA
Citation: Lt. Lim et al., TRANSGLUTAMINASE CROSS-LINKED EGG-WHITE PROTEIN FILMS - TENSILE PROPERTIES AND OXYGEN PERMEABILITY, Journal of agricultural and food chemistry, 46(10), 1998, pp. 4022-4029
STRESS-STRAIN RELATIONSHIPS FOR GELLAN GELS IN TENSION, COMPRESSION AND TORSION
Authors: TANG JM TUNG MA LELIEVRE J ZENG YY
Citation: Jm. Tang et al., STRESS-STRAIN RELATIONSHIPS FOR GELLAN GELS IN TENSION, COMPRESSION AND TORSION, Journal of food engineering, 31(4), 1997, pp. 511-529
VAPOR-PRESSURE OF ALLYL ISOTHIOCYANATE AND ITS TRANSPORT IN PVDC PVC COPOLYMER PACKAGING FILM/
Authors: LIM LT TUNG MA
Citation: Lt. Lim et Ma. Tung, VAPOR-PRESSURE OF ALLYL ISOTHIOCYANATE AND ITS TRANSPORT IN PVDC PVC COPOLYMER PACKAGING FILM/, Journal of food science, 62(5), 1997, pp. 1061-1066
GELLING PROPERTIES OF GELLAN SOLUTIONS CONTAINING MONOVALENT AND DIVALENT-CATIONS
Authors: TANG J TUNG MA ZENG Y
Citation: J. Tang et al., GELLING PROPERTIES OF GELLAN SOLUTIONS CONTAINING MONOVALENT AND DIVALENT-CATIONS, Journal of food science, 62(4), 1997, pp. 688
GELLING TEMPERATURE OF GELLAN SOLUTIONS CONTAINING CALCIUM-IONS
Authors: TANG J TUNG MA ZENG Y
Citation: J. Tang et al., GELLING TEMPERATURE OF GELLAN SOLUTIONS CONTAINING CALCIUM-IONS, Journal of food science, 62(2), 1997, pp. 276-280
COMPRESSION STRENGTH AND DEFORMATION OF GELLAN GELS FORMED WITH MONO-CATION AND DIVALENT-CATION
Authors: TANG JM TUNG MA ZENG YY
Citation: Jm. Tang et al., COMPRESSION STRENGTH AND DEFORMATION OF GELLAN GELS FORMED WITH MONO-CATION AND DIVALENT-CATION, Carbohydrate polymers, 29(1), 1996, pp. 11-16
FOOD MATERIAL SCIENCE AND FOOD PROCESS ENGINEERING - KEYS TO PRODUCT QUALITY AND SAFETY
Authors: TUNG MA BRITT IJ
Citation: Ma. Tung et Ij. Britt, FOOD MATERIAL SCIENCE AND FOOD PROCESS ENGINEERING - KEYS TO PRODUCT QUALITY AND SAFETY, Food research international, 28(1), 1995, pp. 101-108
MECHANICAL-PROPERTIES OF GELLAN GELS IN RELATION TO DIVALENT-CATIONS
Authors: TANG JM TUNG MA ZENG YY
Citation: Jm. Tang et al., MECHANICAL-PROPERTIES OF GELLAN GELS IN RELATION TO DIVALENT-CATIONS, Journal of food science, 60(4), 1995, pp. 748-752
POLYMER AND ION CONCENTRATION EFFECTS ON GELLAN GEL STRENGTH AND STRAIN
Authors: TANG JM LELIEVRE J TUNG MA ZENG YY
Citation: Jm. Tang et al., POLYMER AND ION CONCENTRATION EFFECTS ON GELLAN GEL STRENGTH AND STRAIN, Journal of food science, 59(1), 1994, pp. 216-220
COLLOIDAL PROPERTIES OF FLOCCULANT AND NONFLOCCULANT BREWING YEAST SUSPENSIONS
Authors: SPEERS RA DURANCE TD TUNG MA TOU J
Citation: Ra. Speers et al., COLLOIDAL PROPERTIES OF FLOCCULANT AND NONFLOCCULANT BREWING YEAST SUSPENSIONS, Biotechnology progress, 9(3), 1993, pp. 267-272
YIELD STRESSES IN MOLTEN CHOCOLATES
Authors: WILSON LL SPEERS RA TUNG MA
Citation: Ll. Wilson et al., YIELD STRESSES IN MOLTEN CHOCOLATES, Journal of texture studies, 24(3), 1993, pp. 269-286
Risultati: 1-12 |