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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) dairy products (4759) cheeses (1057) soft cheeses (53) Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) amino acids, peptides and proteins (29753) proteins (23740) gelatin (353) carbohydrates (23127) polysaccharides (9609) glucans (5043) starch (2551) dextrins (176) maltodextrins (61) gums (534) guar gum (143) xanthan gum (154) Calendar Year Calendar Year Year (337475) 2008 (37480) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) dairy products (4758) cheeses (1056) soft cheeses (53) product quality (18080) sensory properties (4680) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) amino acids, peptides and proteins (29751) proteins (23738) gelatin (353) carbohydrates (23127) polysaccharides (9609) glucans (5043) starch (2551) dextrins (176) maltodextrins (61) gums (534) guar gum (143) xanthan gum (154) chemical compounds (78840) organic compounds (57444) polymers (3677) chemistry (84737) physical phases (8840) gels (1628) gelatin (353) physics (54990) physical properties (32618) firmness (858) porosity (663) texture (2076) rheological properties (2747) modulus of elasticity (447) viscoelasticity (343) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering materials science (14620) materials (8714) polymers (3677) methodology (66114) metrology (6631) calibration (337) research (30526) research methods (29174) model validation (1195) support systems and models (27487) models (27236) simulation models (3718) model food systems (516) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Formulating polymeric gels simulating soft cheeses' texture Author(s) of Article: Will be identified in next release Citation: Food hydrocolloids 2008 v.22 no.5 pp. 925-933 Click to View: (Click to View) Date of Publication: 2008 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=724991 Name of Publication: Food hydrocolloids Publishing Company: Will be identified in next release Accession Number: 265069
