soy yogurt - Globe Thesis

Keyword [soy yogurt] Result: 1 - 14 \| Page: 1 of 1
1.	Study On The Technology Of Producing Soy Yogurt Of High Lactobacillus Activity
2.	Evaluating ACE Inhibitory Activity Of Soybean Protein Isolate Hydrolysateby Simulated In Vitro Gastrointestinal Digestion Model
3.	Studies On The Effect Of Enzymatic Catalysis On Soy Yogurt Quality
4.	Studies On The Effect Of Milk Compositions On The Probiotics Soy Yogurt
5.	The Effect Of Soybean Endogenous Enzymes On Soy Yogurt Quality
6.	Texture Characteristics Of Soymilk Gels Formed By Lactic Fermentation:a Comparison Of Soymilk Prepared By Blanching Soybeans Under Different Temperatures
7.	Researches On The Quality And Antioxidant Activities Of Pineapple Soy Yogurt
8.	Studies On The Factors Influencing Product Quality And The Processing Technology Of Soy Yogurt
9.	Study On Flavor And Antioxidant Activity Of Potential Probiotics Fermented Ginger Flavored Black Soy Yogurt
10.	Probiotic lactobacilli as a soy yogurt starter culture: Microbiological, chemical and sensory analyses (Lactobacillus paracasei, Lactobacillus rhamnosus, Streptococcus thermophilus)
11.	Sensory and chemical characteristics of soymilk yogurt with different yogurt cultures
12.	Sensory and chemical characteristics of soy yogurt and frozen soy yogurt produced from rapid hydration hydrothermal cooked soy milk
13.	Isolation Of Commercial Starter Strains And The Effects Of Combined Bacteria On The Fermentation Characteristics And Quality Of Soy Yoghurt
14.	Research On Quality Analysis And In Vitro Gastrointestinal Digestion Characteristics Of Low-fat Soy Yogurt
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