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Structural characterisation and physicochemical properties of exopolysaccharide produced by Weissella confusa P2
20天前
已完结
Analysis of the structure and properties of dextran produced by Weissella confusa
21天前
已完结
Anomeric Configuration, Glycosidic Linkage, and the Solution Conformational Entropy of O-Linked Disaccharides
21天前
已完结
Single Molecule Force Spectroscopy on Polysaccharides by Atomic Force Microscopy
22天前
已完结
Rheological methods in food process engineering
22天前
已完结
Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains
22天前
已完结
Advances in the formation mechanism of set-type plant-based yogurt gel: a review
22天前
已完结
Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition
22天前
已完结
Effect of Ohmic Heating on the Formation and Texture of Acid Milk Gels
22天前
已完结
Rheological Properties of Yogurt Made with Encapsulated Nonropy Lactic Cultures
22天前
已完结
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