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机译:益生菌乳制品甜点,辅以浓缩乳清蛋白:对嗜酸乳杆菌的生存力,质地,理化和感官特征有影响
Northern Parana Univ, Masters Degree Program Dairy Sci & Technol, Marselha 591, BR-86041140 Jardim Piza, Londrina, Brazil;
Northern Parana Univ, Masters Degree Program Dairy Sci & Technol, Marselha 591, BR-86041140 Jardim Piza, Londrina, Brazil;
Northern Parana Univ, Masters Degree Program Dairy Sci & Technol, Marselha 591, BR-86041140 Jardim Piza, Londrina, Brazil;
Northern Parana Univ, Masters Degree Program Dairy Sci & Technol, Marselha 591, BR-86041140 Jardim Piza, Londrina, Brazil;
Northern Parana Univ, Masters Degree Program Dairy Sci & Technol, Marselha 591, BR-86041140 Jardim Piza, Londrina, Brazil;
Northern Parana Univ, Masters Degree Program Dairy Sci & Technol, Marselha 591, BR-86041140 Jardim Piza, Londrina, Brazil;
Northern Parana Univ, Masters Degree Program Dairy Sci & Technol, Marselha 591, BR-86041140 Jardim Piza, Londrina, Brazil;
whey protein concentrate; flan; dairy product; functional food;
机译:浓缩乳清蛋白对益生菌酸奶中嗜酸乳杆菌活力的影响。
机译:益生菌微生物乳酸菌在乳制巧克力甜点中的活力及其对食源性病原菌的作用
机译:益生菌微生物乳酸菌在乳制巧克力甜点中的活力及其对食源性病原菌的作用
机译:水分含量和温度对含有双歧杆菌或乳杆菌的脱水益生菌乳制品稳定性的影响
机译:使用热处理乳清蛋白浓缩物作为脂肪替代品的脱脂山羊奶酸奶的理化性质,微观结构和益生菌存活率
机译:乳清发酵的甜点Jabuticaba(Myrciaria cauliflora)的果皮成分和植物乳杆菌的本地培养物:组成微生物活力抗氧化能力和感官特征
机译:乳清蛋白浓缩物对高蛋白质脂肪乳制品甜点的物理化学,感觉和抗氧化特性的影响