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80 积分 2025-06-21 加入
Formulation of an oat‐based fermented product and its comparison with yoghurt
3小时前
已完结
Effect of protein-glutaminase on the texture, rheology, microstructure and sensory properties of skimmed set-type yoghurt
14天前
已完结
Impacts of cold-extrusion whey protein isolate synergized with inulin on physicochemical characteristics of fermented milk
1个月前
已完结
Amino acid regulation and predictive modeling of PhIP and pyrazines in Maillard reaction systems
1个月前
已完结
Phenotypic Differentiation of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus Isolates Found in Yogurt Starter Cultures
3个月前
已完结
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