Lv3
342 积分 2024-12-31 加入
Effects of pressing temperature on selenium speciation, volatile profiles, and sensory evaluation in selenium-enriched rapeseed oils
2天前
已完结
Formulation and characterization of functional yogurt fortified with red beetroot peel polyphenols and color pigments encapsulated in water-in-oil-in-water emulsions
5天前
已完结
Investigating the role of lemon peel fiber in the casein gelation mechanism of low-fat yogurt
5天前
已完结
Enzymatically modified corn fiber gum as a potential prebiotic and fat replacer in low-fat yogurt: Effects on probiotic viability and quality attributes
5天前
已完结
Enrichment of yogurt with carrot soluble dietary fiber prepared by three physical modified treatments: Microstructure, rheology and storage stability
5天前
已完结
Fortified yogurt with high-quality dietary fiber prepared from the by-products of grapefruit by superfine grinding combined with fermentation treatment
5天前
已完结
Structural, physicochemical, prebiotic properties of guava pulp insoluble dietary fiber and its quality enhancement ability on cow/goat yogurt: Impacts of ultrasound-assisted enzyme treatment
5天前
已完结
Effect of apple fiber enrichment on the structural and functional attributes of stirred yogurt
5天前
已完结
Enhancement effect of kale fiber on physicochemical, rheological and digestive properties of goat yogurt
5天前
已完结
Effect of rice bran on properties of yogurt: Comparison between addition of bran before fermentation and after fermentation
5天前
已完结
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