1.
Processing technique of Compound Protein drink of Lotus, Soybean and peanut
花生、大豆、莲子复合蛋白饮料的加工工艺
2.
Studies on Processing Technology of the Angeleno and Almond Compound Protein Beverage;
安哥诺李、杏仁复合蛋白饮料的加工工艺研究
3.
Studies on Processing Technology of the Pomegranate-almond Compoud Protein Beverage;
石榴杏仁复合蛋白饮料的加工工艺研究
4.
Studies on Processing Technology of the Acidic Jujube-pinenut Compound Protein Beverage;
酸性红枣松仁复合蛋白饮料加工工艺研究
5.
Study on the Stability and the Stability Prediction Model of Vegetable Protein Beverages
植物蛋白饮料稳定性及稳定性预测模型的研究
6.
Effects of Micronized Treatment on Stability of Whole-seed Protein Beverage
微细化处理对全豆蛋白饮料稳定性的影响
7.
Effect of Jujube polysaccharide on stability of almond protein beverage
红枣粗多糖对巴旦木蛋白饮料稳定性的影响
8.
Preparation and Stability of Amygdalus communis L. Protein Beverage
巴旦杏蛋白饮料的工艺优化及其稳定性研究
9.
Study on effects of sodium alginate on stability of plant protein drinks
海藻酸钠对植物蛋白饮料稳定性影响研究
10.
The sereis of drinking made from it have mouth feeling of milk and kernel flavors, suitalbe for making high-protein drinking or healthy oral liquid.
制作的饮料系列饮品具有乳品及果仁香型口感，适宜制作高蛋白饮料或保健口服液。
11.
Studies on Extraction of Xinjiang Xiaobai Apricot Almond Oil and Manufacture of Almond Cake-Pineapple Compound Protein Beverage;
新疆小白杏杏仁油的提取及杏仁粕菠萝复合蛋白饮料的研制
12.
Is vegetable protein beverage met in the following development predominate? What is the trend?
植物蛋白饮料在以后的发展中会成为主流吗？趋势是什么？
13.
Effects of Proteins on Haze Formation of Ready-to-Drink Tea;
茶汤蛋白对茶饮料冷后浑形成的影响
14.
Effects of Soybean Protein on the Quality of Milk and Milk Beverage
大豆蛋白对牛奶及乳饮料品质的影响
15.
Development of A Sports Beverage of Silkworm Pupa Protein Peptide
蚕蛹蛋白肽的制备及其运动饮料研制
16.
The yoghurt is featured by rich flavour and fine and smooth mouthfeel.
制成了香味浓郁、感细腻的花生蛋白乳酸饮料。
17.
Enzymatic Hydrolysis of Goat's Whey Protein and Development of Goat's Whey Beverage;
羊奶乳清蛋白的酶解及羊奶乳清饮料研制
18.
Study on Solubility Characteristics of Protein Separated from Bitter Almond and Development of Complex Sour Beverage;
苦杏仁蛋白溶解性研究及其复合果蔬饮料研制