Kefir grains - Globe Thesis

Keyword [Kefir grains] Result: 1 - 18 \| Page: 1 of 1
1.	Molecular Ecology Analysis Of Microbe In Tibetan Kefir And Microcapsulized Starter
2.	Study On Proliferation Technology Of Kefir Grains And The Physiological Function Characteristic Of Its Fermented Dairy Product
3.	Study On Isolated Strains Of Kefir Grains And The Characteristic Of Its Fermented Dairy Product
4.	Research On Microbiological Condition Of Kefir And Its Composite Starter
5.	Isolation And Identification Of Bacteria From Kefir And Study On Compound Fermentation Milk Of Fine Strains
6.	The Dominant,Stable Bacterial Species And Its Distinct Morphotypes In Response To Its Distribution In Tibetan Kefir Grains
7.	Tibetan Spiritual Mushroom Developed Microencapsulated Leavening Agent And Fermentation Products Biochemical Analysis
8.	Research On Dairy Yeast Fermented Milk For The Production Of Angiotensin-converting Enzyme Inhibitory Peptides
9.	Characterization Of Exopolysaccharide Produced By Tibetan Kefir And Microbiological Basis Of The Formation Of Tibetan Kefir Grains
10.	Study On The Flavor Of The Cheese Manufactured With Tibetan Kefir And Active Edible Packaging Films
11.	Research On Characteristic Differences Between Tibetan Kefir And Artificial Microorganism Carriers
12.	Study On Diversity And Biofilm Formation Property Of Microbial On Kefir Biofilm
13.	Study On The Kefir Soybean Yogurt Direct-Vat-Set Cultures (DVS)
14.	The Selenium Enriched Lactobacilus Brevis From Kefir Grains And Its Application In Fermented Milk
15.	Isolation And Identification Of High Quality Lactic Acid Bacteria And Yeast In Kefir Grains And The Preparation Of Kefir Compound Fermentation Starter
16.	Studies on fermentative, microbiological and biochemical properties of kefir and kefir grains
17.	Sub-culturing Of Kefir Grains In Goat Milk And Its Impact On The Structure Of Kefir Grains And Fermentation Properties Of Goat Milk Kefir
18.	Screening Of High-quality Exopolysaccharides-Producing Strains In Kefir Grains,Characterization Of Physicochemical Properties Of Exopolysaccharides And Their Application In The Ropy Yogurt
<<First <Prev Next> Last>> Jump to