Food Hydrocolloids
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Published By Springer US

9781461360599, 9781461524861
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Rheological and Thermal Properties of Gellan Gum Gels

1994 ◽  
pp. 105-108
Author(s):  
Hatsue Moritaka ◽  
Katsuyoshi Nishinari ◽  
Nobuko Nakahama ◽  
Hiroyasu Fukuba
Keyword(s):  
Thermal Properties ◽  
Gellan Gum

Preparation of a Polyelectrolyte Complex Gel and its pH-Dependent Swelling Behavior

1994 ◽  
pp. 247-250
Author(s):  
Chia-Hong Chu ◽  
Takaharu Sakiyama ◽  
Tomoyuki Fujii ◽  
Toshimasa Yano
Keyword(s):  
Polyelectrolyte Complex ◽  
Swelling Behavior ◽  
Ph Dependent

Characteristics and Applications of a Polyfructan Synthesized from Sucrose by Aspergillus Sydowi Conidia

1994 ◽  
pp. 77-82 ◽  
Author(s):  
Tsutomu Harada ◽  
Soji Suzuki ◽  
Hajime Taniguchi ◽  
Takashi Sasaki
Keyword(s):  
Aspergillus Sydowi

Beneficial Effect of Dietary Fiber on Iron Bioavailability in Rats

1994 ◽  
pp. 503-506
Author(s):  
Taro Kishida ◽  
Yota Shimizu ◽  
Shuhachi Kiriyama
Keyword(s):  
Beneficial Effect ◽  
Dietary Fiber ◽  
Iron Bioavailability
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