Lv41
680 积分 2024-05-06 加入
Pre- and probiotic overview
3小时前
已完结
Study of the browning and gelation kinetics in a concentrated sheep milk and sucrose system
1个月前
已完结
Influence of Sucrose on the Thermal Denaturation, Gelation, and Emulsion Stabilization of Whey Proteins
1个月前
已完结
Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche
1个月前
已完结
Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar
1个月前
已完结
Influence of sucrose, high fructose corn syrup and honey from different floral sources on growth and acid production by lactic acid bacteria and bifidobacteria
1个月前
已完结
In situ reuterin production by Lactobacillus reuteri in dairy products
3个月前
已完结
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