Lv4
416 积分 2024-11-22 加入
Optimization of the prebiotic & probiotic concentration and incubation temperature for the preparation of synbiotic soy yoghurt using response surface methodology
1个月前
已完结
Isochoric cooling process preserves dairy cream at subfreezing temperatures with freeze–thaw stability
1个月前
已完结
Handbook of Food and Beverage Fermentation Technology
2个月前
已完结
Microbial diversity and technological characterization of lactic acid bacteria in traditional fermented yak dairy products from Huangnan Prefecture, Qinghai, China
2个月前
已完结
Direct measurement of phase transitions in milk fat during cooling of cream—a low-field NMR approach
2个月前
已完结
Science and technology of cultured cream products: A review
3个月前
已完结
Synthesis, characterization and application of sugar beet pectin-ferulic acid conjugates in the study of lipid, DNA and protein oxidation
3个月前
已完结
Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese
3个月前
已完结
Multilayered characterization of sour cream fermentation: Effects of cream origin and fermentation time on microbiota, lipid transformation, and aroma compounds
3个月前
已完结
Sampling Technique for Cheese Analysis by FTIR Spectroscopy
4个月前
已完结
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