FUNCTIONAL-PROPERTIES OF FLAX SEED MUCILAGE

[11] SURFACE-TENSION AND FOAMING OF PROTEIN SOLUTIONS [J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (04) : 1218 - &

[12] Labuza T. P., 1968, FOOD TECHNOLOGY, V22, P263, DOI DOI 10.1007/978-94-010-1731-2_

[13] MAZZA G, 1986, J FOOD TECHNOL, V21, P503, DOI 10.1177/089033440502100430

[14] MAZZA G, 1980, LEBENSM WISS TECHNOL, V13, P13

[15] PHILLIPS GO, 1986, GUMS STABILIZERS FOO

[16] PRYDE EH, 1983, HDB PROCESSING UTI 2, V2, P109

[17] SATURATED SALT SOLUTIONS FOR STATIC CONTROL OF RELATIVE HUMIDITY BETWEEN 5-DEGREES-C AND 40-DEGREES-C [J]. ANALYTICAL CHEMISTRY, 1960, 32 (10) : 1375 - 1376

[18] ROCKLAND LB, 1980, FOOD TECHNOL-CHICAGO, V34, P42

[19] Schoch T. J., 1964, METHODS CARBOHYDRATE, P106

[20] SHERMAN P, 1975, THEORY DETERMINATION, P251

[11] SURFACE-TENSION AND FOAMING OF PROTEIN SOLUTIONS [J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (04) : 1218 - &

[12] Labuza T. P., 1968, FOOD TECHNOLOGY, V22, P263, DOI DOI 10.1007/978-94-010-1731-2_

[13] MAZZA G, 1986, J FOOD TECHNOL, V21, P503, DOI 10.1177/089033440502100430

[14] MAZZA G, 1980, LEBENSM WISS TECHNOL, V13, P13

[15] PHILLIPS GO, 1986, GUMS STABILIZERS FOO

[16] PRYDE EH, 1983, HDB PROCESSING UTI 2, V2, P109

[17] SATURATED SALT SOLUTIONS FOR STATIC CONTROL OF RELATIVE HUMIDITY BETWEEN 5-DEGREES-C AND 40-DEGREES-C [J]. ANALYTICAL CHEMISTRY, 1960, 32 (10) : 1375 - 1376

[18] ROCKLAND LB, 1980, FOOD TECHNOL-CHICAGO, V34, P42

[19] Schoch T. J., 1964, METHODS CARBOHYDRATE, P106

[20] SHERMAN P, 1975, THEORY DETERMINATION, P251