机译:含绿茶和绿咖啡粉的凝固酸奶的脱水收缩和流变行为
Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe Campus Ankara, Turkey;
Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe Campus Ankara, Turkey;
Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe Campus Ankara, Turkey;
set yogurt; green tea; green coffee; protein-polyphenol interaction; syneresis rate;
机译:绿茶粉对小麦粉的热,流变和功能特性的影响以及饼干的物理,营养和感官分析
机译:超细绿茶粉对小麦粉热力学,流变学和新鲜面条制作性能的影响。
机译:绿茶和辣木叶提取物强化对定型酸奶的理化,流变,感官和抗氧化特性的影响
机译:混合微生物培养治疗对咖啡,绿茶和乌龙茶残留物营养价值的影响及发酵残余物对体外瘤胃发酵的影响。
机译:开发一种酸奶粉配方,该配方可生产具有类似于在商业希腊式酸奶中发现的理化和流变特性的重组产品。
机译:绿茶粉补充剂可增强凝固型酸奶的发酵和抗氧化活性
机译:绿茶酸奶贮藏期间的流变特性和感官特性