机译:不同发酵参数对开菲尔品质特性的影响
Department of Food Engineering, Faculty of Engineering and Architecture, Suleyman Demirel University, Cunur, 32260 Isparta, Turkey;
Department of Food Engineering, Faculty of Engineering and Architecture, Suleyman Demirel University, Cunur, 32260 Isparta, Turkey;
Department of Dairy Technology, Faculty of Agricultural, Ankara University, Diskapi, 06110 Ankara, Turkey;
Department of Food Engineering, Faculty of Engineering and Architecture, Suleyman Demirel University, Cunur, 32260 Isparta, Turkey;
kefir; exopolysaccharide; viscosity; sensory;
机译:水kefir谷物inoculum确定了所得水的特性Kefir发酵过程
机译:粗饲料对饲料摄入,生长,瘤胃发酵特征的影响,生长,瘤胃生长的血液参数(Bos Taurus Coreanae)
机译:发酵乳制品(开菲尔和酸奶)和益生菌对肉鸡生产性能,car体特性,血液参数和肠道微生物群的影响
机译:Mung Bean Kefir具有变异水平的脱脂乳和发酵时间的物理化学特征
机译:Cacao发酵和干燥方法对质量和风味特征的影响
机译:PSXII-33粗饲料的质量和掺入率对正在生长的Hanwoo ers牛(Bos taurus coreanae)的采食量生长瘤胃发酵特性和血液参数的影响。