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132 积分 2025-09-10 加入
Effect of roasting and high-pressure homogenization on texture, rheology, and microstructure of walnut yogurt
1天前
已完结
Characterisation of yoghurt enriched with polyunsaturated fatty acids by using walnut slurry
3天前
已完结
Improvement of compositional, textural, and rheological characteristics in plant-based cheese analogs fermented by kefir grain
3天前
已完结
Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics
3天前
已完结
Integrated sensory evaluation, flavoromics, untargeted metabolomics, and metagenomics analysis reveal the effects of fermentation time on the flavor quality of koumiss
4天前
已完结
Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt
4天前
已完结
Comparative nutritional and physicochemical analysis of plant-based walnut yogurt and commercially available animal yogurt
15天前
已完结
Comprehensive comparison of physicochemical properties, volatile flavor compounds and functional activities of double protein yogurt with different soymilk and cow milk additions
1个月前
已完结
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