Keyword [frozen stability] Result: 1 - 5 | Page: 1 of 1 1.  Stability Of Monascus Pigment In Quick-frozen Emulsion-type Sausages 2.  Impact Of Xanthan Gums On The Frozen Stability Of Gluten Proteins 3.  Effect Of Laccase And Ferulic Acid On The Microstructure And Frozen Stability Of Wheat Dough 4.  Study On The Processing Properties Of The Greater Lizardfish(Surida Tumbil) Surimi And The Effect Of Ultra-high Pressure Combined With Microbial Transglutaminase Treatment On The Gel Properties And Its Mechanism 5.  Effect Of Poly-γ-glutamic Acid On The Frozen Stability Of Gluten Protein   <<First  <Prev  Next>  Last>>  Jump to

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