1.
Application of Nisin for avoiding postacidification of solidification yoghourt
Nisin在凝固型酸奶后酸化控制中的应用
2.
Research on the Characteristics of Solidication Type Leben during the Storage
凝固型酸奶在储存过程中的特性研究
3.
The Study of Transgluminase's Application in Firm Yoghurt;
转谷氨酰胺酶在凝固型酸奶中的应用研究
4.
Effect of Milk Protein on Rheological Properties and Microstructure of Set Yoghurt;
乳蛋白对凝固型酸奶流变学特性及微观结构的影响
5.
Study on the Chemical Modification of Konjac Powder and Its Application in Yogurt;
魔芋粉的化学改性及其在凝固型酸奶中的应用研究
6.
Sour, curdled milk.
酸奶酸的、凝固的牛奶
7.
Research on Nutritional and Healthy Solidifying Yogurt of Kiwi Fruit and Chinese Date Juice
凝固型猕猴桃、红枣汁营养保健酸奶的研制
8.
DEVELOPMENT OF SET GINSENG FRUIT YOGURT AND DETERMINATION OF NUTRITIONAL COMPONENT
凝固型人参果酸奶的研制与营养成分的测定
9.
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。
10.
Mutation Breeding Strain of High Conversion Ratio of Reducing Sugar in Solidified Honey-skimmed Milk Acidophilus Milk;
凝固型蜂蜜—脱脂乳酸奶高还原糖转化率乳酸菌的诱变育种
11.
The optimization of formula and process to coagulant milk with ginger juice
姜汁凝固型牛奶配方与工艺优化研究
12.
watery part of milk produced when raw milk sours and coagulates.
当生奶变酸和凝固时，形成的像水一样的部分。
13.
incipient sweet curdling
牛奶在低酸度下凝块
14.
The milk has curdled, ie become sour.
牛奶凝结了（变酸了）.
15.
Impact of Propylene Glgcol Alginate on Yogurt
海藻酸丙二醇酯(PGA)对凝固型酸乳结构的影响
16.
a custard-like food made from curdled milk.
一种奶油冻状的食品，由凝固的奶制成。
17.
a solid acid (C6H10O8) found in milk or sugar.
牛奶或糖中的固体酸（CHO）。
18.
residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture.
用酸的生奶制黄油后的剩余物；或加培养细菌使之凝固的巴氏杀菌奶。