机译:添加了稳定剂和脱脂奶粉强化剂的脱脂山羊奶酸奶的理化和感官特性
Department of Agri-Food Industry, Food and Nutrition, University of Sao Paulo, 'Luiz de Queiroz' College of Agriculture, 13418-900, Piracicaba, SP, Brazil;
Department of Animal Science, State University of Maringa, 87020-900, Maringa, PR, Brazil;
Department of Agri-Food Industry, Food and Nutrition, University of Sao Paulo, 'Luiz de Queiroz' College of Agriculture, 13418-900, Piracicaba, SP, Brazil;
Department of Agri-Food Industry, Food and Nutrition, University of Sao Paulo, 'Luiz de Queiroz' College of Agriculture, 13418-900, Piracicaba, SP, Brazil;
skim milk powder; carrageenan; pectin; quantitative descriptive analysis; principal component analysis;
机译:脱脂奶粉强化骆驼奶对凝乳的理化,微生物和感官特性的影响
机译:强化骆驼牛奶用脱脂奶粉对物理化学,微生物学和感觉特性的影响
机译:D-葡萄糖酸镁强化对酸奶贮藏期间山羊牛奶的热稳定性和理化性质,感官特性和质地的影响。
机译:高强度超声衍生牛奶酸奶的风味和感官特征
机译:喂养脱脂奶,脱脂酸奶,乳清酸或尿酸饮食对大鼠血清胆固醇,肝脂质,主动脉胆固醇和粪便固醇的影响。
机译:山羊奶酸奶感官特性的改善
机译:脱脂牛奶粉掺入对重组水牛肉块物理化学和感官特性的影响