Mayonnaise - Globe Thesis

Keyword [Mayonnaise] Result: 1 - 20 \| Page: 1 of 2
1.	Studies On Preparation, Bioactivities And Application Of Phytosterols Ester
2.	The Studies On Fat Replacers From Citrus Pectin
3.	Study On Making Fat Mimetic With Corn Starch
4.	The Extraction And Properties Of Collagen From Bighead, Weever And Crucian
5.	Studies On Preparation Of Potato Starch-based Fat Replacer And Its Application
6.	Preparation,properties Andapplication Of Stearate Rice Starch By Drum Dryer
7.	Preparation And Application Of Functional Amylodextrin
8.	The Preparation And Rheological Properties Of New Marine Reduced-fat Mayonnaises
9.	Study On Preparation And Properties Of Rice Starch-Based Fat Substitute
10.	Emulsifying Properties Of Hydrolyzed Egg White And Preparation Of Mayonnaise
11.	Study On The Fat Reduction,Activity Improvement And Sterilization Of Mayonnaise By Ultra-high Pressure
12.	Effects Of Edible Mayonnaise On Calcium Absorption And Solubility
13.	Reduced-fat Food Emulsions Stabilized By Self-Assembled Wheat Braen Nanofibrils
14.	Effect Of Oil Body From High Oil Soybeans And Low Oil Soybeans On The Quality And Stability Of Mayonnaise
15.	Preparation And Application Of High-emulsifying Liquid Egg Yolk
16.	Preparation Of Fat Substitutes And Their Applications:Manipulating Aggregation Of Oil Droplets In Emulsions Through Flaxseed Gum And Modified Cassava Starch
17.	Effect Of Sweet Mayonnaise Intake On ?-carotene Absorption
18.	Preparation,Characteristic And Application Of High Internal Phase Emulsion Stabilized By Soybean Protein Isolate
19.	Effect Of Mayonnaise On Flavor Of Green Peppers
20.	Lactic Acid Bacteria Fermentation To Reduce The Cholesterol In The Egg Yolk Liquid And The Preparation Of Mayonnaise
<<First <Prev Next> Last>> Jump to