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	1.	No cover image available Polymer - Water Interactions in Gelation by G C Busk Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1984 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	2.	No cover image available Quantitative Analysis of Gelation in Egg Protein Systems by P W Gossett Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1984 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	3.	No cover image available Mechanisms of Gel Formation by Proteins of Muscle Tissue by G R Ziegler Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1984 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	4.	No cover image available Gelation Properties of Milk Proteins,Soy Proteins,and Blended Protein Systems by Ronald H Schmidt Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1984 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	5.	No cover image available Microstructural Analyses of Gelling Systems by E A Davis Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1984 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

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