Lv41
470 积分 2024-10-10 加入
Cosmetics and Personal Care Products*
1个月前
已关闭
Texture is a sensory property
1个月前
已完结
Tactile friction and rheological studies to objectify sensory properties of topical formulations
1个月前
已完结
Predicting sensory texture properties of cosmetic emulsions by physical measurements
1个月前
已完结
Enhancing the quality of fermented sufu: synergistic effects of Staphylococcus sciuri and Bacillus toyonensis
2个月前
已完结
Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt: Accelerating fermentation, reducing syneresis, and improving texture
5个月前
已完结
Characterization of key aroma compounds in gray sufu fermented using Leuconostoc mesenteroides subsp. Mesenteroides F24 as a starter culture
6个月前
已完结
Fermented Tofu, Tofuyo
6个月前
已完结
Effect of fractionated lotus seed resistant starch on proliferation of Bifidobacterium longum and Lactobacillus delbrueckii subsp. bulgaricus and its structural changes following fermentation
7个月前
已完结
Microstructure and texture of yogurt as influenced by fat replacers
7个月前
已完结
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