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Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk

机译：蔗糖替代蔗糖与D-塔多萝卜的综合影响，并添加不同益生菌菌株对巧克力牛奶的品质特征

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M. Rouhi; R. Mohammadi; A. M. Mortazavian; Z. Sarlak;
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年度 2014
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1. Combined effects of replacement of sucrose with D-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk (vol 95, pg 115, 2015) [J] . Rouhi M., Mohammadi R., Mortazavian A. M., Dairy science & technology . 2015,第4期

机译：用D-塔格糖替代蔗糖和添加不同的益生菌菌株对巧克力牛奶品质特性的综合影响（第95卷，第115页，2015年）
2. Combined effects of replacement of sucrose with dtagatose and addition of different probiotic strains on quality characteristics of chocolate milk [J] . Rouhi M., Mohammadi R., Mortazavian A. M., Dairy science & technology . 2015,第2期

机译：用蔗糖代替蔗糖并添加不同的益生菌菌株对巧克力牛奶品质特性的综合影响
3. Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill [J] . RSC Advances . 2019,第51期

机译：多元醇对球磨机生产蔗糖牛奶巧克力质量特性的影响
4. The effects of addition Marolis probiotics for broiler performance and meat quality (Gallus gallus domesticus Linnaeus, 1758) [C] . Nisrina Nadhifah, Maria Ervina Masu, Mulyati, International Conference on Biological Science . 2020

机译：加法Marolis益生菌对肉鸡性能和肉质的影响（Gallus Gallus Domesticus Linnaeus，1758）
5. Physicochemical and sensory quality of chiffon cake prepared with rebaudioside-A and erythritol as replacement for sucrose. [D] . Lothrop, Robert S. 2012

机译：用莱鲍迪苷-A和赤藓糖醇替代蔗糖制备的雪纺蛋糕的理化和感官品质。
6. Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat [O] . Zbigniew A. Kruk, Hyun Joo Kim, Yun Ji Kim, 2014

机译：高压加工与酱油和橄榄油的混合添加对鸡肉的安全性和品质特性的影响
7. Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill [O] . Aziz Homayouni Rad, Haniyeh Rasouli Pirouzian, Nevzat Konar, 2019

机译：多元醇对球磨机生产蔗糖牛奶巧克力质量特性的影响

Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk

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