Zobrazeno 1 - 10
of 22
pro vyhledávání: '"吴清华"'
Publikováno v:
Shandong Medical Journal; 9/5/2024, Vol. 64 Issue 25, p30-34, 5p
Publikováno v:
Geology & Exploration; Mar2024, Vol. 60 Issue 2, p222-235, 14p
Publikováno v:
Shandong Medical Journal; 10/15/2023, Vol. 63 Issue 29, p84-86, 3p
Publikováno v:
China Synthetic Fiber Industry; jun2022, Vol. 45 Issue 3, p1-5, 5p
Publikováno v:
Journal of Modern Laboratory Medicine; May2022, Vol. 37 Issue 3, p56-131, 7p
Publikováno v:
China Journal of Chinese Materia Medica; 3/1/2022, Vol. 47 Issue 5, p1262-1272, 11p
Autor:
Wu, Ching-Hua, 吳清華
105
Addition of fat provides flavor and mouthfeel to the food products although high fat foods have been a health concern. Curdlan forms heat irreversible gel with good freeze-thaw stability. We made Curdlan gel with low oil contents and reduced
Addition of fat provides flavor and mouthfeel to the food products although high fat foods have been a health concern. Curdlan forms heat irreversible gel with good freeze-thaw stability. We made Curdlan gel with low oil contents and reduced
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/gtsa8f
Publikováno v:
China Journal of Chinese Materia Medica; 10/1/2020, Vol. 45 Issue 19, p4555-4560, 6p
Publikováno v:
China Journal of Chinese Materia Medica; 8/15/2020, Vol. 45 Issue 16, p3826-3836, 11p