[ Title: (water OR agua) AND (food OR aliment*) ]
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Physical properties of foods and effect of water on them, 5: Rheology and food engineering
2009
Kumagai, H.(Kyoritsu Women's Univ., Tokyo (Japan)) | Kumagai, H.
The Agriculture, Forestry and Fisheries Research Information Technology Center - Japan
[Stabilization of oil-in-water food emulsions by modification of its emulsifies and stabilizer content]
1996
Gallegos, C. | Franco, J.M. (Sevilla Univ. (Espana). Facultad de Quimica) | Trujillo, J.E. | Algeciras, J.L.
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria - Spain
Estabilizacion de emulsiones alimentarias aceite en agua por modificacion del contenido en emulsionante y estabilizante.
1996
Gallegos C. | Franco J.M. | Trujillo J.E. | Algeciras J.L.
Wolters Kluwer - United States of America
Effects of food and water withdrawal and high temperature exposure on diurnal variation in blood viscosity of broiler chickens
1998
Zhou, W.T. | Fujita, M. | Yamamoto, S. (Faculty of Applied Biological Science, Hiroshima University, Higashi-Hiroshima, 739-0046 (Japan))
Department for Environment, Food and Rural Affairs - United Kingdom
Influence of the fluidity of water on the visco-elasticity of food hydrogels examined by using models of a closed system
1990
Niwa, E. (Mie Univ., Tsu (Japan). Faculty of Bioresources) | Chen, E. | Kanoh, S.
The Agriculture, Forestry and Fisheries Research Information Technology Center - Japan
