相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk
Youngseung Lee et al.
FOOD SCIENCE AND TECHNOLOGY (2019)
Sensory evaluation and flavour analysis of soymilk produced from lipoxygenase-free soya beans after modified processes and pulsed light treatment
Abeer Alhendi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production
F. Patrignani et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
The analysis of the causes of protein precipitate formation in the blanched soymilk
Yahui Wang et al.
FOOD CHEMISTRY (2017)
Soymilk enriched with green coffee phenolics - Antioxidant and nutritional properties in the light of phenolics-food matrix interactions
Lukasz Seczyk et al.
FOOD CHEMISTRY (2017)
Influence of bamboo shoot dietary fiber on the rheological and textural properties of milk pudding
Jiong Zheng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Stability and functionality of synbiotic soy food during shelf-life
Olga Lucia Mondragon-Bernal et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Plant-based milk alternatives an emerging segment of functional beverages: a review
Swati Sethi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks
Neus Bernat et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Sorption isotherms and drying kinetics of grapefruit seeds
Denis Cantu-Lozano et al.
ACTA SCIENTIARUM-TECHNOLOGY (2013)
Effect of modified Acacia gum (SUPER GUM™) on the stabilization of coconut o/w emulsions
T. Tipvarakarnkoon et al.
FOOD HYDROCOLLOIDS (2010)
Rheological characterization of ice cream
Katherine Helena Oliveira et al.
CIENCIA E TECNOLOGIA DE ALIMENTOS (2008)
Effects of coconut sugar and stabilizing agents on stability and apparent viscosity of high-fat coconut milk
Karunthapat Jirapeangtong et al.
JOURNAL OF FOOD ENGINEERING (2008)
Frozen bread dough: Effects of freezing storage and dough improvers
Vania Octaviani Selomulyo et al.
JOURNAL OF CEREAL SCIENCE (2007)
Thin-layer modelling of the convective, microwave, microwave-convective and microwave-vacuum drying of lactose powder
WAM McMinn
JOURNAL OF FOOD ENGINEERING (2006)
分享论文
