Lv1
70 积分 2024-12-15 加入
Formation of Oligosaccharides from Lactose byBacillus circulans β-Galactosidase
5天前
已完结
Plant-based cheese analogs: structure, texture, and functionality
2个月前
已完结
Determination of Mineral Elements in Milk Products by Inductively Coupled Plasma-Optical Emission Spectrometry
2个月前
已完结
Comprehensive quality evaluation of plant‐based cheese analogues
3个月前
已完结
Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contents
3个月前
已完结
Nutritional composition and consumer acceptability of cheese analog from soy and cashew nut milk
3个月前
已完结
Treatment of dairy process waters by membrane operations for water reuse and milk constituents concentration
3个月前
已完结
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