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470 积分
2022-11-22 加入
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Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt
2天前
已完结
Prebiotics, Fermentable Dietary Fiber, and Health Claims
2天前
已完结
Influence of the Addition of Dietary Fiber on the Drying Curves and Microstructure of a Dry Fermented Sausage (Sobrassada)
2天前
已完结
Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada)
2天前
已完结
Effect of Latilactobacillus sakei and Staphylococcus xylosus on the textural characteristics of dry fermented sausages
3天前
已完结
Influence of pH, ionic strength and isoascorbic acid on the gel-forming ability of Jumbo squid muscle (Dosidicus gigas)
3天前
已完结
Gel properties of refrigerated silver carp surimi sol as affected by cold-induced sol-gel transition and shearing
3天前
已完结
Effects of wheat fiber addition on emulsion and lipid/protein stabilities of an omega-3 fatty acid–fortified chicken surimi product
4天前
已完结
Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: Based on the change in myofibrillar protein structure and water state
4天前
已完结
Dietary inulin supplementation improves the physicochemical and gel properties of duck myofibrillar protein: Insights into the effect of muscle fiber types
4天前
已完结
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