机译:角叉菜胶对低脂Colby奶酪理化和功能特性的影响
Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Product, College of Food Science and Engineering, Beijing Univ. of Agriculture, Beijing, China;
Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Product, College of Food Science and Engineering, Beijing Univ. of Agriculture, Beijing, China;
The Innovation Centre of Food Nutrition and Human Health, China Agricultural Univ., Beijing, China;
Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Product, College of Food Science and Engineering, Beijing Univ. of Agriculture, Beijing, China;
The Innovation Centre of Food Nutrition and Human Health, China Agricultural Univ., Beijing, China;
carrageenan; functional properties; low-fat cheese; yield; water partitioning;
机译:老化对切达干酪和科尔比干酪制成的山羊乳功能特性的影响。
机译:含有甘露热甘露甘露聚糖和诺瓦格胶的超滤育低脂肪奶酪的物理化学,质地硬度和感觉性能
机译:使用胞外多糖培养物对低脂和低脂Kasar奶酪的理化特性的影响。
机译:功能性K-角叉菜胶水凝胶纳米复合材料的溶胀和释放性能
机译:低脂和全脂牛奶考比和切达干酪(肽谱)中的蛋白水解和风味开发。
机译:用牛橄榄油乳油制成的低脂Gouda奶酪:理化和感官特性
机译:转谷氨酰胺酶对低脂肪切达奶酪产量,组成和功能性能的影响