Lv21
160 积分 2024-11-22 加入
Isolation and identification of Lactobacillus and yeast species and their effect on the quality of fermented rice cakes
2小时前
待确认
Overview of exopolysaccharides produced by Weissella genus – A review
14天前
已完结
Exploration of the stretchability of imitation cheese at room temperature II: the influence of the casein-glutinous rice starch ratio on the interaction mechanism among protein, starch, and moisture
1个月前
已完结
Preparation and use of the whey protein microparticulate in the sour cream production technology
2个月前
已完结
The role of fat content in coconut milk: Stability and digestive properties
2个月前
已完结
Detection and quantification of bovine, ovine and caprine milk percentages in protected denomination of origin cheeses by reversed-phase high-performance liquid chromatography of beta-lactoglobulins
2个月前
已完结
Effect of ultrasonic pretreatment on fermentation performance and quality of fermented hawthorn pulp by lactic acid bacteria
3个月前
已完结
Characterization of microbiota of naturally fermented sauerkraut by high-throughput sequencing
4个月前
已完结
Screening for bacteriocin-producing lactic acid bacteria from kurut, a traditional naturally-fermented yak milk from Qinghai–Tibet plateau
4个月前
已完结
Effect of galactomannan addition on rheological, physicochemical, and microbial properties of cultured sour cream
4个月前
已完结
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