ms excel xlstat version 2015.1.02 (Addinsoft inc)
90
Structured Review
Addinsoft inc
ms excel xlstat version 2015.1.02
Ms Excel Xlstat Version 2015.1.02, supplied by Addinsoft inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/ms+excel+xlstat+version+2015%2E1%2E02/ms+excel+xlstat+version+2015+1+02/10__1016_slash_j__foodhyd__2017__08__033-126-10-14
Average 90 stars, based on 1 article reviews
Ms Excel Xlstat Version 2015.1.02, supplied by Addinsoft inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/ms+excel+xlstat+version+2015%2E1%2E02/ms+excel+xlstat+version+2015+1+02/10__1016_slash_j__foodhyd__2017__08__033-126-10-14
Average 90 stars, based on 1 article reviews
ms excel xlstat version 2015.1.02 - by Bioz Stars,
2026-09
90/100 stars
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other:Article Title: Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese Article Snippet: Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese O. Benjamin, M. Davidovich-Pinhas, A. Shpigelman, G. Rytwo PII: S0268-005X(17)30478-2 DOI: 10.1016/j.foodhyd.2017.08.033 Reference: FOOHYD 4053 To appear in: Food Hydrocolloids Received Date: 21 March 2017 Revised Date: 30 July 2017 Accepted Date: 27 August 2017 Please cite this article as: O. Benjamin, M. Davidovich-Pinhas, A. Shpigelman, G. Rytwo, Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese, Food (2017), doi: 10.1016/j.foodhyd.2017.08.033Hydrocolloids This is a PDF file of an unedited manuscript that has been accepted for publication.. As a service to our customers we are providing this early version of the manuscript.. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. |