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Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance
6个月前
已完结
Influence of corn resistant starches type III on the rheology, structure, and viable counts of set yogurt
6个月前
已完结
The properties of the rice resistant starch processing and its application in skimmed yogurt
7个月前
已完结
Viability of Bifidobacteria Strains in Yogurt with Added Oat Beta-Glucan and Corn Starch during Cold Storage
7个月前
已完结
Metagenomic and flavoromic profiling reveals the correlation between the microorganisms and volatile flavor compounds in Monascus-fermented cheese
7个月前
已完结
The interaction between maize resistant starch III and Bifidobacterium adolescentis during in vitro fermentation
7个月前
已完结
Slowly digestible property of highly branched α-limit dextrins produced by 4,6-α-glucanotransferase from Streptococcus thermophilus evaluated in vitro and in vivo
7个月前
已完结
Starch-degrading gut microbes Ruminococcus bromii and Bifidobacterium adolescentis differ in their ability to degrade resistant starch type 3
7个月前
已完结
Revealing the impact of organic selenium-enriched Lactiplantibacillus plantarum NML21 on yogurt quality through volatile flavor compounds and untargeted metabolomics
8个月前
已完结
HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu
8个月前
已完结
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