1.
Study on Stability of Formulated Sour Milk Drink with Mixed Stabilizers
调配型酸性乳饮料稳定剂的复配研究
2.
Stabilization of soybean soluble polysaccharide on acidified milk drinks
大豆水溶性多糖对酸性乳饮料稳定作用的研究
3.
Application of soybean polysaccharides to sour milk beverage
可溶性大豆多糖在酸性乳饮料中的应用
4.
Studies on the Gellan Gum Combined with Casein in Acidic Milk Drink
结冷胶在酸性乳饮料中与酪蛋白结合的研究
5.
Research on the Stabilization of Acidified Milk Drinks Induced by Carboxymethyl Cellulose
羧甲基纤维素钠对酸性乳饮料稳定作用的研究
6.
Extraction of Water-Soluble Soybean Polysaccharides and Their Application in Acidic Milk Drinks
水溶性大豆多糖的提取及其在酸性乳饮料中的应用研究
7.
Studies on the Effects of Gellan Gum on the Microstructure of Casein-Stabilizers and Its Application in Acid Milk Drinks;
结冷胶对酸性乳饮料中酪蛋白—稳定剂微观结构的影响及应用研究
8.
Effect of Gellan on the Microstructure of Casein-CMC in Acid Milk Drinks
结冷胶对酸性乳饮料中酪蛋白-CMC微观结构的影响
9.
Study on the postacidification and the number of Lactobacillus in product of active lactic acid bacteria beverage during storage
活性乳酸菌饮料后酸化及活菌数研究
10.
Optimized the Fermentation Conditions for Highly Active Lactococcus in Fermented Milk Beverage
活性乳酸菌乳饮料高活菌数发酵工艺的优化
11.
Stability of Soymilk Beverage Fermented with Lactobacillus acidophilus
嗜酸乳杆菌发酵豆乳饮料的稳定性研究
12.
Response surface method to optimize the prescription of emulsion stabilizer of the lactic acid fermented beverage
响应面法优化活性乳酸菌饮料乳化稳定剂配方
13.
Influence of active Lactobacillus beverage on intestinal flora of human
活性乳酸菌饮料对人体肠道菌群影响的研究
14.
Study on Technology of Oyster Lactobacillus Fermented Beverage and Its Immune Activity;
牡蛎乳酸菌发酵饮料研制及其免疫活性的研究
15.
The Study on the Technolody of Long-life Lactobacillus Beverade;
延长活性乳酸菌饮料货架期的技术探讨
16.
Study on the Process and Stability of the Acid Fermented Milk Drinks with Mung Bean
发酵型绿豆酸乳饮料的加工工艺和稳定性研究
17.
Determination of Free-glycin in Milk Drinks and the Dairy Products
乳饮料及乳制品中游离甘氨酸的测定
18.
Study on effect of thickeners on the stability of soymilk beverage fermented by Lactobacillus acidophilus
增稠剂对嗜酸乳杆菌发酵豆乳饮料稳定性影响的研究