1.
soybean curd, soybean cheese whole-set equipment
豆腐、豆乳整厂设备
2.
The Analysis of Milk Coagulating of Soy Milk and Raw Milk
影响豆乳牛乳混合乳凝乳效果的因素分析
3.
Preparation of Fermented and Non-Fermented Soy Milk Yogurt
大豆非发酵型和发酵型酸豆乳的制备
4.
Emulsifying property and mulsion hydrolysis of soy whey proteins
大豆乳清蛋白的乳化特性及水解条件
5.
Study on Decrease of Phytic Acid in Germination Soybean and Its Calcium-Fortified Soy Milk;
大豆发芽降低植酸效果及其高钙豆乳的研究
6.
Processing of Spread Processed Cheese Made of Milk and Soymilk;
涂抹型豆乳牛乳混合再制干酪的工艺研究
7.
Studies on the Process Technology and Gelation Characteristics of Soymilk Fermented by Lactobacillus Acidophilus;
嗜酸乳杆菌发酵豆乳工艺及其凝胶特性的研究
8.
Isolation and Identification of Lactic Acid Bacteria and Its Application in Fermented Soybean Drink Product
乳酸菌的分离鉴定及其在酸豆乳加工中的应用
9.
Researches on the Function of Fermented Soymilk with Lactobacillus Acidophilus on Serum Lipid
嗜酸乳杆菌发酵豆乳降血脂功能的研究
10.
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
11.
Optimization of Soybean Milk Fermentation by Lactobacillus rhamnosus and Lactobacillus casei
干酪乳杆菌纯种发酵大豆乳培养基的优化调配
12.
Studies on Optimization of Technologic Parameters and Ripening Characteristics of Soymilk Cheese;
豆乳干酪工艺优化及成熟特性的研究
13.
Application of an Exterior Phytase in Soybean Milk and Two Cereal Foods;
外源性植酸酶在大豆乳等食品中应用
14.
Studies on the quality of improving soy-based yogurt with Mucor hydrolysis;
利用毛霉酶解改善酸豆乳品质的研究
15.
Studies on the stability of fruit juice-soymilk drink by particle size analysis
粒径分析法对果汁豆乳稳定性的研究
16.
Effect of Adding CaCl_2 on the Solubility of Soymilk Powder
添加CaCl_2对豆乳粉溶解性的影响
17.
Study on the yield of tofu made by soymilk fermented with lactic acid bacteria
乳酸菌发酵豆浆制作豆腐得率的研究
18.
A proprietary blend of soy and whey proteins.
混合了所有黄豆以及乳清蛋白质。