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160 积分 2024-05-12 加入
Soybean variety and storage effects on soymilk flavour and quality
17天前
已完结
Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture
17天前
已完结
Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant
26天前
已完结
Isoflavones biotransformation and flavor improvement of soymilk fermented by selected lactic acid bacteria and dynamic in vitro protein digestion behavior
2个月前
已完结
Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities
2个月前
已完结
Evaluation of the adsorption capacity and mechanism of soy protein isolate for volatile flavor compounds: Role of different oxygen-containing functional groups
2个月前
已完结
MANGO SOY FORTIFIED PROBIOTIC YOGURT: EFFECT OF CULTURE ADDITION AND TEMPERATURE ON TEXTURAL CHARACTERISTICS
3个月前
已完结
Changes of hexanal content in fermented soymilk: Induced by lactic acid bacterial fermentation and thermal treatment
3个月前
已完结
Application of the vane method in textural characterization of soy-based yogurt
3个月前
已完结
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