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ld1595693
ld1595693
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关注领域：论文 ,高等教育
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ld1595693
https://www.docin.com/ld1595693

关注领域：论文 ,高等教

他还没有介绍自己~

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ld1595693
  • 文档 240
  • |
  • 总浏览量 2.1万
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Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains 8 p
Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains
Influence of microbial transglutaminase cross-linking on gelation kinetics and texture of acid gels made from whole goats and cows milk 9 p
Influence of microbial transglutaminase cross-linking on gelation kinetics and texture of acid gels made from whole goats and cows milk
Effects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurt 9 p
Effects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurt
Effect of vegetable coagulant, microbial coagulant and calf rennet on physicochemical, proteolysis, sensory and texture profiles of fresh goats cheese 17 p
Effect of vegetable coagulant, microbial coagulant and calf rennet on physicochemical, proteolysis, sensory and texture profiles of fresh goats cheese
Effect of high-pressure-treated starter on ripening of Feta cheese 10 p
Effect of high-pressure-treated starter on ripening of Feta cheese
Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese 18 p
Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese
Effect of adding salt during the diafiltration step of milk protein concentrate powder manufacture on mineral and soluble protein composition 13 p
Effect of adding salt during the diafiltration step of milk protein concentrate powder manufacture on mineral and soluble protein composition
Capturing the effect of initial concentrations on the drying kinetics of high solids milk using reaction engineering approach 16 p
Capturing the effect of initial concentrations on the drying kinetics of high solids milk using reaction engineering approach
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