机译:乳清刺梨饮料的物理稳定性研究
Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038, Sfax, Tunisia;
Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038, Sfax, Tunisia,Higher Institute of Applied Sciences & Technology of Mahdia, Sidi Messaoud, 5111 Mahdia, Tunisia;
Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038, Sfax, Tunisia;
Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038, Sfax, Tunisia;
Whey based prickly pear beverages; Fractional factorial design; Stability; Pectin; Heat treatment; Sugar;
机译:乳清木瓜汁RTS饮料的储存稳定性研究。
机译:用苹果,纤维素和果皮多糖制成的功能性发酵饮料(仙人掌Ficus-Indema L. Mill)皮肤
机译:生物功能酒精饮料制备使用刺梨汁及其纸浆与糖和花朵蜂蜜组合
机译:饮料乳液的物理稳定性,作为橙色油,悲伤和阿拉伯牙龈浓度的影响
机译:开发用于测量单独或饮料中蛋白质成分的物理稳定性的方法
机译:加那利群岛的花梨果实的消化稳定性和抗氧化剂的生物可及性:健康食品和成分
机译:障碍技术适用于刺激梨抑制酿酒酵母和大肠杆菌的刺激梨饮料