1.
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
2.
Discussion on mechanism about quality and structure of yoghurt fermented by low-temperature-stimulating
酸乳发酵剂低温刺激对凝固型酸乳质构影响机理的探讨
3.
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。
4.
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
5.
Application of HACCP in Production Process of Congelation Sour Milk;
HACCP体系在凝固型酸牛乳生产过程中的应用
6.
Acid production of lactic acid bacteria is sufficient to coagulate milk proteins.
乳酸细菌产生的酸足以使乳蛋白质凝固。
7.
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
8.
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
9.
Synthesis of Alky Gallate by Tannase Immobilized in Microemulsion-based-gels
微乳凝胶固定化单宁酶催化没食子酸酯的合成
10.
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
11.
Study on Preparation of Gel Yoghurt and Its TPA and Rheological Characteristic;
凝胶型酸乳的制备及其质构流变特性研究
12.
A Novel Immobilization Enzyme Lactate Fluorescence Capillary Biosensor
新型乳酸固定化酶荧光毛细生物传感器
13.
Preparation of Immobilized Chymotrypsin by Chitosan-arginine Resin and Its Properties
壳聚糖-精氨酸树脂固定化胰凝乳蛋白酶及其性质
14.
Sour, curdled milk.
酸奶酸的、凝固的牛奶
15.
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
16.
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
17.
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
18.
Research on Ethyl Acetate Used as New Type of Water Glass Curing Agent
乙酸乙酯作为新型水玻璃凝固剂的研究