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机译:吉兰糖单独或与高甲氧基果胶组合使用对基于酸奶的伊朗饮料doogh的结构和稳定性的影响
Department of Food Science and Technology, Faculty of Biosystems Engineering, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran;
Department of Food Science and Technology, Faculty of Biosystems Engineering, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran;
Department of Food Science and Technology, Faculty of Biosystems Engineering, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran;
Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland;
acidic milk drinks; doogh; gellan; pectin; microscopy; rheology;
机译:Synbiotic Doogh的生产和表征,由牙龈阿拉伯,姜提取物和B. Bifidum的糖类伊朗饮料
机译:仔细检查不同类型的果胶对伊朗传统饮料“ Doogh”的稳定性的影响
机译:高甲氧基果胶和结冷胶(包括车前子凝胶)对Doogh稳定性的影响
机译:修剪算法和并行网络结构的组合,可提高用于伊朗电力系统短期负荷预测的神经网络的通用性
机译:晶粒尺寸和奥氏体稳定性对高强度-高延性组合纳米结构不锈钢变形行为的影响。
机译:Synbiotic Doogh的生产和表征由牙龈阿拉伯姜提取物和B. Bifidum的糖果酱饮料
机译:乳酸杆菌SPP抗酵母活性的测定。从体外和酸奶饮料的传统伊朗奶酪隔绝(摩托车)