UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

FOOD TEXTURE AND TASTE: A REVIEW

Journal of texture studies, 1985-03, Vol.16 (1), p.1-28

1985

Volltextzugriff (PDF)

Texture and rheology of string cheese

Journal for the Integrated Study of Dietary Habits, 2008/03/30, Vol.18(4), pp.303-308

Izutsu, Tadashi

2008

Volltextzugriff (PDF)

Texture and rheology of string cheese

Nihon Shokuseikatsu Gakkaishi, 2007, Vol.18 (4), p.303-308

Izutsu, Tadashi

2007

Volltextzugriff (PDF)

Effect of viscosity on perceived sweetness intensity of sweetened sodium carboxymethylcellulose solutions

Journal of texture studies, 1981-06, Vol.12 (2), p.259-273

1981

Volltextzugriff (PDF)

裂けるチーズのテクスチャーとレオロジー

日本食生活学会誌, 2008/03/30, Vol.18(4), pp.303-308

井筒, 雅

2008

Volltextzugriff (PDF)

Effect of Residual Enzymatic Activity on the Texture of Fiber-structured Cheese

Nihon Chikusan Gakkaiho, 1988, Vol.59 (5), p.388-394

1988

Volltextzugriff (PDF)

Clianges in rheological and chemical properties of soy protein dope solution through increase of aging time

Agricultural and biological chemistry, 1979, Vol.43 (4), p.809-814

1979

Volltextzugriff (PDF)

Fixing condition and protein solubility of soybean fibrous protein

Nippon Shokuhin Kōgyō Gakkaishi, 1986, Vol.33 (11), p.764-768

1986

Volltextzugriff (PDF)

Changes in rheological and chemical properties of casein dope solution through increase of aging time

Agricultural and biological chemistry, 1979, Vol.43 (4), p.803-807

1979

Volltextzugriff (PDF)

Prevention from hardening of fibrous soybean protein

journal of japanese institute of cold chain, 1986, Vol.12 (1), p.25-32

1986

Volltextzugriff (PDF)

Physical properties and structure of soybean fibrous protein prepared by "gravity dropping method"

Nippon Shokuhin Kōgyō Gakkaishi, 1986, Vol.33 (9), p.647-652

1986

Volltextzugriff (PDF)

Mechanization of Fibrous-Structured Cheese Production Process. V. Effect of Stretching Process on Rheological Properties and Stringiness of Fibrous-Structured Cheese

Nippon Kagakukai shi (1972), 1993 (1), p.28-34

1993

Volltextzugriff (PDF)

Mechanization of Fibrous-Structured Cheese Production Process. IV. Effect of Semimicroscopic Structure of Fibrous-Structured Cheese on Stringiness

Nippon Kagakukai shi (1972), 1992 (6), p.596-602

1992

Volltextzugriff (PDF)

Effect of stretching process on rheological properties and stringiness of fibrous-structured cheese

Nippon Kagakukai shi (1972), 1993 (1), p.28-34

1993

Volltextzugriff (PDF)

Effect of semimicroscopic structure of fibrous-structured cheese on stringiness

Nippon Kagakukai shi (1972), 1992-06 (6), p.596-602

1992

Volltextzugriff (PDF)

Mechanization of fibrous-structured cheese production process. II. Quality evaluation of fibrous-structured cheese by digital image analysis

Nippon Kagakukai shi (1972), 1991 (1), p.83-88

1991

Volltextzugriff (PDF)

Mechanization of Fibrous-Structured Cheese Production Process. III. Rheological Properties of Fibrous-Structured Cheese

Nippon Kagakukai shi (1972), 1991 (8), p.1059-1065

1991

Volltextzugriff (PDF)

Mechanization of fibrous-structured cheese production process I. Rheological properities of Mozzarella cheese curds

Nippon Kagakukai shi (1972), 1990 (6), p.621-627

1990

Volltextzugriff (PDF)

Scanning electron microscopy of cooked udon (Japanese noodles)

Nippon Nōgeikagaku Kaishi, 1996/12/01, Vol.70(12), pp.1343-1350

1996

Volltextzugriff (PDF)

Circular Dichroism of the Disulfide Groups of Ribonuclease in 6 M Guanidine Hydrochloride

Journal of biochemistry (Tokyo), 1974-03, Vol.75 (3), p.441-446

1974

Volltextzugriff (PDF)

走査電子顕微鏡による茄でうどんの構造観察

日本農芸化学会誌, 1996/12/01, Vol.70(12), pp.1343-1350

1996

Volltextzugriff (PDF)

Preference of frozen hamburger blended with fibrous soyprotein

journal of japanese institute of cold chain, 1986-02, Vol.12 (1), p.33-39

1986

Volltextzugriff (PDF)

Clianges in Rheological and Chemical Properties of Soy Protein Dope Solution through Increase of Aging Time

Agricultural and biological chemistry, 1979-04, Vol.43 (4), p.809-814

1979

Volltextzugriff (PDF)

Changes in rheological and chemical properties of casein dope solution through increase of aging time

Agricultural and biological chemistry, 1979-01, Vol.43 (4), p.803-807

1979

Volltextzugriff (PDF)

Phase II study of tazemetostat for relapsed or refractory B‐cell non‐Hodgkin lymphoma with EZH2 mutation in Japan

Cancer science, 2021-09, Vol.112 (9), p.3627-3635

2021

Volltextzugriff (PDF)

1 – 25 von 42

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(23)
Mit Volltextzugriff
(30)

Publikationsform

Artikel
(41)
Tagungsberichte
(1)

Sprache

Englisch
(36)
Japanisch
(20)

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

FOOD TEXTURE AND TASTE: A REVIEW

Texture and rheology of string cheese

Texture and rheology of string cheese

Effect of viscosity on perceived sweetness intensity of sweetened sodium carboxymethylcellulose solutions

裂けるチーズのテクスチャーとレオロジー

Effect of Residual Enzymatic Activity on the Texture of Fiber-structured Cheese

Clianges in rheological and chemical properties of soy protein dope solution through increase of aging time

Fixing condition and protein solubility of soybean fibrous protein

Changes in rheological and chemical properties of casein dope solution through increase of aging time

Prevention from hardening of fibrous soybean protein

Physical properties and structure of soybean fibrous protein prepared by "gravity dropping method"

Mechanization of Fibrous-Structured Cheese Production Process. V. Effect of Stretching Process on Rheological Properties and Stringiness of Fibrous-Structured Cheese

Mechanization of Fibrous-Structured Cheese Production Process. IV. Effect of Semimicroscopic Structure of Fibrous-Structured Cheese on Stringiness

Effect of stretching process on rheological properties and stringiness of fibrous-structured cheese

Effect of semimicroscopic structure of fibrous-structured cheese on stringiness

Mechanization of fibrous-structured cheese production process. II. Quality evaluation of fibrous-structured cheese by digital image analysis

Mechanization of Fibrous-Structured Cheese Production Process. III. Rheological Properties of Fibrous-Structured Cheese

Mechanization of fibrous-structured cheese production process I. Rheological properities of Mozzarella cheese curds

Scanning electron microscopy of cooked udon (Japanese noodles)

Circular Dichroism of the Disulfide Groups of Ribonuclease in 6 M Guanidine Hydrochloride

走査電子顕微鏡による茄でうどんの構造観察

Preference of frozen hamburger blended with fibrous soyprotein

Clianges in Rheological and Chemical Properties of Soy Protein Dope Solution through Increase of Aging Time

Changes in rheological and chemical properties of casein dope solution through increase of aging time

Phase II study of tazemetostat for relapsed or refractory B‐cell non‐Hodgkin lymphoma with EZH2 mutation in Japan

Suchergebnisse filtern