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。Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders
Mine Aslan et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2021)
Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties
Chung Eun Hwang et al.
FOOD CHEMISTRY (2021)
Effect of edible rose (Rosa rugosa cv. Plena) flower extract addition on the physicochemical, rheological, functional and sensory properties of set
Liqing Qiu et al.
FOOD BIOSCIENCE (2021)
Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties
Ulisa Pachekrepapol et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2021)
Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes
Maite Dominguez-Fernandez et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2021)
Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages
Alberto Niccolai et al.
FRONTIERS IN MICROBIOLOGY (2020)
Characterization of fermented beverages made with soybean and Brazil nut hydrosoluble extracts
Mariana Luciene Santos Barbosa et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2020)
Influence of combination carboxymethylcellulose and pectin on the stability of acidified milk drinks
Oni Yuliarti et al.
FOOD HYDROCOLLOIDS (2019)
Fermentation of plant-based milk alternatives for improved flavour and nutritional value
Muzi Tangyu et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)
Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration
Henrique Jaster et al.
FOOD RESEARCH INTERNATIONAL (2018)
Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1
Emanuele Zannini et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Improvement of nutritional components and in vitro antioxidative properties of soy-powder yogurts using Lactobacillus plantarum
Jin Hwan Lee et al.
JOURNAL OF FOOD AND DRUG ANALYSIS (2018)
Quinoa: Nutritional, functional, and antinutritional aspects
Antonio Manoel Maradini Filho et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Polyphenol removal from sunflower seed and kernel: Effect on functional and rheological properties of protein isolates
Mudasir Ahmad Malik et al.
FOOD HYDROCOLLOIDS (2017)
Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase
Bing Zhang et al.
FOOD CHEMISTRY (2015)
Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation
Samurailatpam Sanjukta et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria
Luana Nionelli et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Effect of Synbiotic Interaction of Fructooligosaccharide and Probiotics on the Acidification Profile, Textural and Rheological Characteristics of Fermented Soy Milk
Shalini Mishra et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Consistency, microstructure and probiotic survivability of goats' milk yoghurt using polymerized whey protein as a co-thickening agent
Wenbo Wang et al.
INTERNATIONAL DAIRY JOURNAL (2012)
Anti-diabetic activities of phenolic compounds in muscadine against alpha-glucosidase and pancreatic lipase
Qi You et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Formation and Physical Properties of Yogurt
W. J. Lee et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2010)
Dynamic rheological properties of wheat flour dough and proteins
Yihu Song et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)
分享论文
