1.
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
2.
Studies on the Development and Stabilizati-On Mechanism of Soymilk Beverage Fermen-Ted by Lactobacillus Acidophilus
嗜酸乳杆菌发酵豆乳饮料的研制及其稳定机理探讨
3.
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
4.
A Initial Resarch on the Complex Beverage of Peanut,Soybean and Sesame;
花生、大豆与芝麻复合乳饮料的研制
5.
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
6.
Study on Development and Production of Lactobacillus Fermented Soybean and Milk Drink
乳酸菌发酵豆奶饮料的开发及生产研究
7.
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
8.
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
9.
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
10.
Use: Used as quality improver in food industry. Applied to can, fruit drinks, milk product, bean milk, and so on.
用途:在食品加工用做品质改良剂,用于罐头,果汁饮料,奶制品,豆乳等.
11.
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
12.
Pretreatment and application of whey soy proteins wastewater to processing and beverages
大豆乳清蛋白废水预处理及在饮料中的应用研究
13.
clear beverage emulsion
使无醇饮料澄清的乳液
14.
cloudy beverage emulsion
使饮料混浊用的乳浊液
15.
Study on the Process and Stability of Rice Milk Beverage Contained Cow Milk;
含牛乳米乳饮料的工艺及稳定性研究
16.
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
17.
a beverage consisting of an infusion of ground coffee beans.
含有磨碎的咖啡豆的浸液的饮料。
18.
Cocoa bean is used to make some kinds of drink.
可可豆用于制作一些饮料。