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Advances in the formation mechanism of set-type plant-based yogurt gel: a review
1个月前
已完结
Advances in the formation mechanism of set-type plant-based yogurt gel: a review
1个月前
已完结
High efficient freeze-drying technology in food industry
2个月前
已完结
Advances in the formation mechanism of set-type plant-based yogurt gel: a review
3个月前
已完结
Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact
3个月前
已完结
The effects of freezing on flesh proteins
4个月前
已关闭
Gel properties of potato protein and the isolated fractions of patatins and protease inhibitors – Impact of drying method, protein concentration, pH and ionic strength
5个月前
已完结
Bovidae‐based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends
5个月前
已完结
Optimization of primary freeze drying conditions for powdered chicken meat hydrolysate from mechanically deboned chicken residues
5个月前
已完结
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