1.
Screening of Soymilk Coagulating Enzyme-producing Strain and Study on Its Optimization of Fermentation Conditions and Enzymology Properties;
豆乳凝固酶产生菌的筛选、发酵条件及酶学性质的研究
2.
These include sufu, which is produced by the fermentation of tofu, a chemically coagulated soybean milk product.
这包括豆腐乳,是由豆腐发酵制成的。豆腐是豆浆经化学凝固而成的产品
3.
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
4.
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
5.
a substance that curdles milk in making cheese and junket.
制干酪和凝乳食品时用于凝固乳品的物质。
6.
Biological Coagulation of Fresh Latex of Hevea brasiliensis by Using Active Dry Fungal Agents
胶乳生物凝固中活性干菌种的凝固效果比较
7.
cheeselike food made of curdled soybean milk.
干酪状的食物，由凝固的大豆奶制成。
8.
Studies on the Mechanism of Soymilk Coagulation by an Alkaline Proteinase-Alcalase;
碱性蛋白酶Alcalase凝固豆浆机理的研究
9.
An enzyme, such as rennin or thrombin, that induces coagulation.
凝固酶能引起凝固作用的一种酶，如凝乳酶和凝血酶
10.
Effects of activated-calcium from egg-shell on the physical properties of tofu-gel
鸡蛋壳钙凝固条件对豆腐凝胶特性的影响
11.
Acid production of lactic acid bacteria is sufficient to coagulate milk proteins.
乳酸细菌产生的酸足以使乳蛋白质凝固。
12.
The viscidity stabilizers lengthened the solidified time of the fresh latex.
粘度稳定剂延长了鲜胶乳的凝固时间。
13.
Study on Immobilized α-chymotrypsin Based on PNIPAM/HEMA;
PNIPAM/HEMA固定化α-胰凝乳蛋白酶的研究
14.
rennet-digested milk
用凝乳酶凝结的乳凝块
15.
a solid food prepared from the pressed curd of milk.
由挤压过的凝乳精制而成的一种固体食品。
16.
Application of HACCP in Production Process of Congelation Sour Milk;
HACCP体系在凝固型酸牛乳生产过程中的应用
17.
Synthesis of Alky Gallate by Tannase Immobilized in Microemulsion-based-gels
微乳凝胶固定化单宁酶催化没食子酸酯的合成
18.
Application of polyer latex concrete in consolidation works
聚合物乳液混凝土在除险加固工程中的应用