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Keyword [Ice cream]
Result: 1 - 20 | Page: 1 of 5
1.
Enzymatic Synthesis And Characterization Of Glycerol Monooleate And Its Applications In Low Fat Ice Cream
2.
Studies On Preparation, Properties Of Starch Succinate From Early Indica Rice And Its Application In Low Fat Ice Cream
3.
Preparation, Properties Of Octenyl Succinic Anhydride Modified Potato Starch And Its Application In Ice Cream
4.
Study On The Application Of Mixed Emulsifier-Stabilizers In Ice Cream
5.
Studies On Fat Replacer From Oat Bran
6.
The Studies On Fat Replacers From Yeast β-glucan
7.
Studies And Applications Of The Mixed Emulsifying Stabilizer In Ice Cream And Sorbet
8.
Study On The Wheat Bran-based Fat Substitute
9.
Study On Effects Of Freezing On Biological Activity Of Bacteria In Probiotic Ice Cream
10.
Optimization And Nutritional Evaluation Of Low - Sugar And Low - Fat Healthy Soft Ice Cream
11.
Extraction And Application Of Rice Bran Protein By Ultrasonic-assisted Dual-enzymatic
12.
Application Of Inulin In Low Fat Ice-cream
13.
Modified Of Wheat Gluten And Its Application In Ice Cream
14.
The Application Of Microcrystalline Cellulose In Ice Cream
15.
Study On Highland Barley Yogurt Ice Cream Product
16.
Poly Glycerides Applied Research In Food
17.
Ice Cream Wastewater Utilization Of Applied Basic Research
18.
Immobilized Sludge Degradation Of The Improvements Of The Ice Cream Waste Water Produced Hydrogen And Immobilized
19.
Study Of Whole Soymilk Applied In Ice Cream
20.
Application Of Nanocrystalline Cellulose In Ice Cream As Fat Substitute
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