1.
Study on the Stability and Optimization of Formulated Sour Soybean Milk Processing
调配型酸豆乳的生产工艺优化及其稳定性研究
2.
Study on Stability of Formulated Sour Milk Drink with Mixed Stabilizers
调配型酸性乳饮料稳定剂的复配研究
3.
Preparation of Fermented and Non-Fermented Soy Milk Yogurt
大豆非发酵型和发酵型酸豆乳的制备
4.
Inoculate lactic acid funguses ferment in the mixture of banana and milk.
将香蕉泥与牛奶调配接种乳酸菌发酵制成凝固型香蕉酸牛乳。
5.
Optimization of Soybean Milk Fermentation by Lactobacillus rhamnosus and Lactobacillus casei
干酪乳杆菌纯种发酵大豆乳培养基的优化调配
6.
Studies on the Development of A Formulated Sour Soybean Milk Drink an d the Affection Factor of its Stability;
调配型酸豆奶的研制及其稳定性影响因素的研究
7.
Study on the Process and Stability of the Acid Fermented Milk Drinks with Mung Bean
发酵型绿豆酸乳饮料的加工工艺和稳定性研究
8.
Study on the yield of tofu made by soymilk fermented with lactic acid bacteria
乳酸菌发酵豆浆制作豆腐得率的研究
9.
Study on the composition design of the water emulsion acrylates pressure-sensitive adhesive
浅析水乳型丙烯酸酯压敏胶的配方设计
10.
Study on Effect of Mixed Thickeners on Water Holding Capacity of Stirred Yoghurt
增稠剂的复配对搅拌型酸乳持水性的影响研究
11.
Isolation and Identification of Lactic Acid Bacteria and Its Application in Fermented Soybean Drink Product
乳酸菌的分离鉴定及其在酸豆乳加工中的应用
12.
Study on Decrease of Phytic Acid in Germination Soybean and Its Calcium-Fortified Soy Milk;
大豆发芽降低植酸效果及其高钙豆乳的研究
13.
New Regulator Generated by Conjugated Linoleic Acid in Milk--Compositae
乳中共轭亚油酸生成的新型调控剂——菊科植物
14.
Application of an Exterior Phytase in Soybean Milk and Two Cereal Foods;
外源性植酸酶在大豆乳等食品中应用
15.
Studies on the quality of improving soy-based yogurt with Mucor hydrolysis;
利用毛霉酶解改善酸豆乳品质的研究
16.
Expression of a Novel Fibrinolytic Enzyme Gene in Lactobacillus Casei;
豆豉溶栓酶基因在乳酸杆菌中的表达
17.
Studies on the Process Technology and Gelation Characteristics of Soymilk Fermented by Lactobacillus Acidophilus;
嗜酸乳杆菌发酵豆乳工艺及其凝胶特性的研究
18.
Researches on the Function of Fermented Soymilk with Lactobacillus Acidophilus on Serum Lipid
嗜酸乳杆菌发酵豆乳降血脂功能的研究