首页
学术期刊
论文检测
AIGC检测
热点
更多
数据
HARD MERINGUES PREPARED WITH FOAM-SPRAY-DRIED, FREEZE-DRIED AND SPRAY-DRIED ALBUMEN
被引:2
|
作者
:
FUNK, K
论文数:
0
引用数:
0
h-index:
0
FUNK, K
CONKLIN, MT
论文数:
0
引用数:
0
h-index:
0
CONKLIN, MT
ZABIK, ME
论文数:
0
引用数:
0
h-index:
0
ZABIK, ME
机构
:
来源
:
POULTRY SCIENCE
|
1971年
/ 50卷
/ 02期
关键词
:
D O I
:
10.3382/ps.0500374
中图分类号
:
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
:
0905 ;
摘要
:
引用
收藏
页码:374 / &
相关论文
共 50 条
[1]
ANGEL CAKES USING FROZEN, FOAM-SPRAY-DRIED, FREEZE-DRIED, AND SPRAY-DRIED ALBUMEN
FRANKS, OJ
论文数:
0
引用数:
0
h-index:
0
FRANKS, OJ
ZABIK, ME
论文数:
0
引用数:
0
h-index:
0
ZABIK, ME
FUNK, K
论文数:
0
引用数:
0
h-index:
0
FUNK, K
CEREAL CHEMISTRY,
1969,
46
(04)
: 349
-
&
[2]
CREAM PUFFS PREPARED WITH FROZEN, FOAM-SPRAY-DRIED, FREEZE-DRIED, AND SPRAY-DRIED EGGS
FUNK, K
论文数:
0
引用数:
0
h-index:
0
FUNK, K
ZABIK, ME
论文数:
0
引用数:
0
h-index:
0
ZABIK, ME
CHARLEBOIS, G
论文数:
0
引用数:
0
h-index:
0
CHARLEBOIS, G
DOWNS, DM
论文数:
0
引用数:
0
h-index:
0
DOWNS, DM
CEREAL CHEMISTRY,
1970,
47
(04)
: 324
-
+
[3]
COMPARISON OF FROZEN, FOAM-SPRAY-DRIED, FREEZE-DRIED AND SPRAY-DRIED EGGS .8. COAGULATION PATTERNS OF SLURRIES PREPARED WITH MILK AND WHOLE EGGS, YOLKS OR ALBUMEN
FUNK, K
论文数:
0
引用数:
0
h-index:
0
FUNK, K
ZABIK, ME
论文数:
0
引用数:
0
h-index:
0
ZABIK, ME
JOURNAL OF FOOD SCIENCE,
1971,
36
(05)
: 715
-
&
[4]
COMPARISON OF FROZEN FOAM-SPRAY-DRIED FREEZE-DRIED AND SPRAY-DRIED EGGS .5. SPONGE AND CHIFFON CAKES
ZABIK, ME
论文数:
0
引用数:
0
h-index:
0
ZABIK, ME
ANDERSON, CM
论文数:
0
引用数:
0
h-index:
0
ANDERSON, CM
DAVEY, EM
论文数:
0
引用数:
0
h-index:
0
DAVEY, EM
WOLFE, NJ
论文数:
0
引用数:
0
h-index:
0
WOLFE, NJ
FOOD TECHNOLOGY,
1969,
23
(03)
: 85
-
&
[5]
COMPARISON OF FROZEN FOAM-SPRAY-DRIED FREEZE-DRIED AND SPRAY-DRIED EGGS .2. GELS MADE WITH MILK AND ALBUMEN OR YOLK CONTAINING CORN SYRUP SOLIDS
ZABIK, ME
论文数:
0
引用数:
0
h-index:
0
ZABIK, ME
FOOD TECHNOLOGY,
1968,
22
(11)
: 1465
-
&
[6]
COMPARISON OF FROZEN FOAM-SPRAY-DRIED FREEZE-DRIED AND SPRAY-DRIED EGGS .4. FOAMING ABILITY OF WHOLE EGGS AND YOLKS WITH CORN SIRUP SOLIDS AND ALBUMEN
ZABIK, ME
论文数:
0
引用数:
0
h-index:
0
ZABIK, ME
BROWN, SL
论文数:
0
引用数:
0
h-index:
0
BROWN, SL
FOOD TECHNOLOGY,
1969,
23
(02)
: 262
-
&
[7]
COMPARISON OF FROZEN FOAM-SPRAY-DRIED, FREEZE-DRIED, AND SPRAY-DRIED EGGS .6. EMULSIFYING PROPERTIES AT 3 PH LEVELS
ZABIK, ME
论文数:
0
引用数:
0
h-index:
0
ZABIK, ME
FOOD TECHNOLOGY,
1969,
23
(06)
: 838
-
&
[8]
COMPARISON OF FROZEN FOAM-SPRAY-DRIED FREEZE-DRIED AND SPRAY-DRIED EGGS .1. GELS PREPARED WITH MILK AND WHOLE EGGS CONTAINING CORN SIRUP SOLIDS
ZABIK, ME
论文数:
0
引用数:
0
h-index:
0
ZABIK, ME
FIGA, JE
论文数:
0
引用数:
0
h-index:
0
FIGA, JE
FOOD TECHNOLOGY,
1968,
22
(09)
: 1169
-
&
[9]
COMPARISON OF FROZEN FOAM-SPRAY-DRIED FREEZE-DRIED AND SPRAY-DRIED EGGS .3. BAKED CUSTARDS PREPARED FROM EGGS WITH ADDED CORN SYRUP SOLIDS
WOLFE, NJ
论文数:
0
引用数:
0
h-index:
0
WOLFE, NJ
ZABIK, ME
论文数:
0
引用数:
0
h-index:
0
ZABIK, ME
FOOD TECHNOLOGY,
1968,
22
(11)
: 1470
-
&
[10]
MICROSTRUCTURE OF SPRAY-DRIED AND FREEZE-DRIED MICROALGAL POWDERS
LIN, LP
论文数:
0
引用数:
0
h-index:
0
机构:
NATL TAIWAN UNIV,DEPT AGR CHEM,TAIPEI,TAIWAN
NATL TAIWAN UNIV,DEPT AGR CHEM,TAIPEI,TAIWAN
LIN, LP
FOOD MICROSTRUCTURE,
1985,
4
(02):
: 341
-
348
←
1
2
3
4
5
→