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陶醉抽屉
Lv2
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110 积分
2024-08-02 加入
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Phycocyanin-phlorotannin complexes improve the structure and functional properties of yogur
6小时前
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Addition of Cyperus esculentus (tiger nut) milk improved the flavor and gelation properties of set yogurt: The main contribution of volatile constituents, starch and proteins
9天前
已完结
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1个月前
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Influence of aqueous yam extract and goat milk casein powder on the characteristics of goat Greek-style yogurt
1个月前
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Molecular investigation of soybean protein for improving the stability of quinoa (Chenopodium quinoa willd.) milk substitute
1个月前
已完结
The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues
1个月前
已完结
The choice of probiotics affects the rheological, structural, and sensory attributes of lupin-oat-based yoghurt
1个月前
已完结
Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels
1个月前
已完结
Lentil (Lens culinaris) flour addition to yogurt: impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes
1个月前
已完结
Can pseudocereals modulate microbiota by functioning as probiotics or prebiotics?
1个月前
已完结
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