Improving adhesion of seasonings to crackers with hydrocolloid solutions. [electronic resource]
Producer: 20140708Description: E1704-12 p. digitalISSN:- 1750-3841
- Carbohydrates -- chemistry
- Carrageenan -- chemistry
- Colloids -- chemistry
- Emulsions
- Food Handling -- methods
- Galactans -- chemistry
- Gum Arabic -- chemistry
- Hydrophobic and Hydrophilic Interactions
- Mannans -- chemistry
- Oils -- chemistry
- Particle Size
- Plant Gums -- chemistry
- Polysaccharides -- chemistry
- Polysaccharides, Bacterial -- chemistry
- Powders
- Solutions
- Spices
- Starch -- chemistry
- Water -- chemistry
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Publication Type: Journal Article
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