1.
Application of ISO 22000∶2005 in companies of mixed acidic double-protein beverages
ISO 22000:2005在调配型酸性双蛋白饮料生产企业的应用
2.
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
3.
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
4.
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
5.
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。
6.
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
7.
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
8.
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
9.
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
10.
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
11.
The Research of Vegetable Protein-Coffee Drink and the Analysis of Its Aroma;
植物蛋白咖啡饮料的研制与风味特征分析
12.
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
13.
Effects to endurance exercise by supplying carbohydrate-protein drink;
补充糖—蛋白质饮料对耐力性运动的影响
14.
Study on the Technology and Stability of Almond Vegetable Protein Fermented Beverage
巴旦木植物蛋白发酵饮料工艺及稳定性研究
15.
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
16.
Soybean Soluble Polysaccharide in the Application of Protein Water Beverage
可溶性大豆多糖在蛋白水饮料中的应用
17.
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
18.
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