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38 积分 2022-12-11 加入
The Effect of Homogenization and Milk Fat Fractions on the Functionality of Mozzarella Cheese
9小时前
已完结
Improvement of low fat mozzarella cheese properties using denatured whey protein
9小时前
已完结
Determinative Effects of Fat Replacement and Homogenization on the Sensory and Rheological Properties of Low-Fat Mozzarella
7天前
已完结
Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer
7天前
已完结
The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced‐fat mozzarella cheese‐like product
7天前
已完结
Influence of pre-acidification, and addition of KGM and whey protein-based fat replacers CH-4560, and YO-8075 on texture characteristics and pizza bake properties of low-fat Mozzarella cheese
7天前
已完结
Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing
7天前
已完结
Effects of different fat replacers on functional and rheological properties of low-fat mozzarella cheeses: A review
7天前
已完结
Formulation and evaluation of functional attributes of low‐fat mozzarella cheese using okra mucilage as a fat replacer
7天前
已完结
Formulation and characterisation of low‐fat mozzarella cheese using basil seed mucilage: insights on microstructure and functional attributes
7天前
已完结
磁驱动微纳机器人研究进展及关键技术
Functional Components of Bamboo Shavings and Bamboo Leaf Extracts and Their Antioxidant Activities In Vitro
Comparison of Permeability and Clogging Characteristics of Porous Asphalt and Pervious Concrete Pavement Materials
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