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Keyword [set-yogurt]
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1. Effect Of Lactic Acid Bacteria Extrapolysaccharide On The Texture Of Set Yogurt
2. Study On The Fermentation Process Of Set Yogurt With Red Jujube And Kudzu Root
3. The Development Of Low-fat Set-yogurt Containing Oviductus Ranae
4. Survival Of Free And Encapsulated Bifidobacterium Bifidum F-35and Their Effects On The Phvsicochemical. Microbiological, Rheological And Sensory Characteristics Of Set-yogurt
5. Establish Yoghurt Texture Parameter Prediction Model For Sensory Properties
6. Study On The Process And Influence Factors Of The Second Solidified Yoghurt
7. Thermal Polymerization Modification Of Whey Protein Concentrate And Its Application In The Set Yogurt
8. Study On The Application And Stability Mechanism Of Tamarind Gum In Set Yogurt
9. Study On The Preparation Of Cross-linked Inulin With Different Degrees Of Polymerization And Its Application In Set Yogurt
10. Effect Of Modified Starch On Stability Of Set Yogurt
11. Enzymatic Extraction Of Bovine Skin Gelatin And Its Application Of Compound
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