首页> 外文OA文献 >Effect of Pasteurization on Chemical and Sensory Properties of Fruit Pulps-based Smoothie with Added Coconut Milk

【2h】

Effect of Pasteurization on Chemical and Sensory Properties of Fruit Pulps-based Smoothie with Added Coconut Milk

机译：巴氏杀菌对果皮奶粉冰沙化学和感官特性的影响

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

AI期刊论文写作 >>

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Uzodinma EO; Ochulor CE;
展开▼
作者单位

展开▼
年度 2020
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Influence of Pasteurization on the Quality of Pineapple, Watermelon and Banana Pulps-based Smoothie Flavoured with Coconut Milk [J] . Uzodinma E.O., Mbaeyi-Nwaoha I.E, Onwurafor E.U. American Journal of Food Science and Technology . 2020,第3期

机译：巴氏杀菌对菠萝，西瓜和香蕉粉浆的质量的影响用椰奶调味
2. Sensory and Physicochemical Properties of Pasteurized Coconut Water from Two Varieties of Coconut [J] . Joseph Adubofuor, Isaac Amoah, Irene Osei-Bonsu Food Science and Quality Management . 2016,第2期

机译：两种椰子对巴氏杀菌椰子水的感官和理化特性
3. Effect of pasteurization temperature on the sensory characteristics of UHTprocessed milk - Studies on the sensory characteristics andphysicochemical properties of UHT processed milk Part III [Japanese] [J] . Iwatsuki K., Mizota Y., Sumi M., 日本食品科学工学会誌 . 2000,第7期

机译：巴氏消毒温度对UHT加工乳的感官特性的影响-UHT加工乳的感官特性和理化特性研究第三部分[日语]
4. Development and Characterization of Beverages from Tigernut Milk Pineapple and Coconut Fruit Extracts [C] . Jimoh Abdulfatai, Abdulkareem Ambali Saka, Ayo Samuel Afolabi, International Conference on Mechanical Materials and Manufacturing Engineering . 2013

机译：Tigernut牛奶菠萝和椰子果提取物的饮料的开发和特征
5. Protein Amount and Milk Protein Ingredient Effects on Sensory and Physicochemical Properties of Ready-To-Drink Protein Beverages [D] . ?Vogel, Kenneth George, III 2019

机译：蛋白质量和牛奶蛋白成分对即食蛋白饮料的感觉和物理化学性质的影响
6. Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties [O] . Mohamed O. E. Altahir, Elgasim A. Elgasim, Isam A. Mohamed Ahmed 2014

机译：用生奶或巴氏杀菌奶制造的苏丹编织（Muddaffara）奶酪的成熟：热处理和盐浓度对理化特性的影响
7. Lactic acid bacteria fermentation of coconut milk and its effect on the nutritional, phytochemical, antibacterial and sensory properties of virgin coconut oil produced [O] . Comfort T. Olateru, Bukola M. Popoola, Gbolahan O. Alagbe, 2020

机译：椰奶乳酸细菌发酵椰奶及其对营养，植物化学，抗菌性，抗菌药物的营养，植物抗菌和感官特性
8. Grade 'A' Condensed and Dry Milk Ordinance. 1995 Revision. Grade A Condensed andDry Milk Products and Condensed and Dry Whey. Supplement 1 to the Grade A Pasteurized Milk Ordinance, 1995 Recommendations [R] . 1996

机译：“a”级冷凝和干奶条例。 1995年修订。 a级浓缩和干燥乳制品以及浓缩和干燥乳清。 1995年建议书“甲级巴氏杀菌牛奶条例”补编第1号

Effect of Pasteurization on Chemical and Sensory Properties of Fruit Pulps-based Smoothie with Added Coconut Milk

著录项

引文网络

相似文献

相关主题

期刊订阅