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Articles 91 - 92 of 92
Full-Text Articles in Food Chemistry
Technique For Testing Consumer Preferences, With Special Reference To The Constituents Of Ice Cream, A, C.I. Bliss, E.O. Anderson, R.E. Marland
Technique For Testing Consumer Preferences, With Special Reference To The Constituents Of Ice Cream, A, C.I. Bliss, E.O. Anderson, R.E. Marland
Storrs Agricultural Experiment Station
No abstract provided.
The Colloidal Swelling Of Wheat Gluten In Relation To Milling And Baking, F. W. Upson, J. W. Calvin
The Colloidal Swelling Of Wheat Gluten In Relation To Milling And Baking, F. W. Upson, J. W. Calvin
Nebraska Agricultural Experiment Station: Historical Research Bulletins
Our experiments deal with the changes in hydration capacity of gluten under different conditions and were carried out by determining accurately the amount of water absorbed by gluten from solutions of varying concentrations of different acids, both with and without the presence of salts.