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標(biāo)題: Titlebook: Chemistry and Technology of Yoghurt Fermentation; Ettore Baglio Book 2014 The Author(s) 2014 Acetaldehyde, diacetyl and volatile acids.Cas [打印本頁(yè)]

作者: HAND 時(shí)間: 2025-3-21 18:31
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書目名稱Chemistry and Technology of Yoghurt Fermentation被引頻次

書目名稱Chemistry and Technology of Yoghurt Fermentation被引頻次學(xué)科排名

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書目名稱Chemistry and Technology of Yoghurt Fermentation讀者反饋學(xué)科排名

作者: 小步舞 時(shí)間: 2025-3-21 21:57

作者: Gerontology 時(shí)間: 2025-3-22 00:43
Emanuele Di Buccio,Massimo Melucciand syneresis. For these reasons, the modern industry can decide for the use of selected chemical additives with the aim of producing ameliorated versions of the same product or sub-typology. This argument is discussed here with reference to four classes of food additives.

作者: Carcinoma 時(shí)間: 2025-3-22 06:06
The Industry of Yoghurt: Formulations and Food Additives,and syneresis. For these reasons, the modern industry can decide for the use of selected chemical additives with the aim of producing ameliorated versions of the same product or sub-typology. This argument is discussed here with reference to four classes of food additives.

作者: 成績(jī)上升 時(shí)間: 2025-3-22 09:43

作者: 搖擺 時(shí)間: 2025-3-22 15:05
The Value Proposition and ProvenCare? main aroma components (diacetyl, acetaldehyde, etc.) and structural polymers such as polysaccharides. Different productive processes are available at present, depending also on the peculiar type of desired yoghurt.

作者: 搖擺 時(shí)間: 2025-3-22 20:01

作者: 領(lǐng)帶 時(shí)間: 2025-3-22 22:13

作者: visual-cortex 時(shí)間: 2025-3-23 03:48
2191-5407 and their chemical and physical consequences: from the carbo.This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with microbial organisms (such as Lactobacillus b

作者: 弄污 時(shí)間: 2025-3-23 07:26
The Value Proposition and ProvenCare?ative and heterofermentative processes are extensively used in the industry. Fermented milk is a product obtained by milk coagulation without subtraction of serum. The action of fermentative lactic acid bacteria (LAB) is required. Moreover, fermenting agents must remain vital until the time of consu

作者: 刪除 時(shí)間: 2025-3-23 13:32

作者: deficiency 時(shí)間: 2025-3-23 16:12

作者: 中世紀(jì) 時(shí)間: 2025-3-23 19:33

作者: JAUNT 時(shí)間: 2025-3-24 01:23
https://doi.org/10.1007/978-3-319-07377-4Acetaldehyde, diacetyl and volatile acids; Caseins; Fermented food; Food additives; Food design; Homolact

作者: 放逐 時(shí)間: 2025-3-24 02:31

作者: Ataxia 時(shí)間: 2025-3-24 08:30
SpringerBriefs in Molecular Sciencehttp://image.papertrans.cn/c/image/224823.jpg

作者: 坦白 時(shí)間: 2025-3-24 12:08
The Modern Yoghurt: Introduction to Fermentative Processes,ative and heterofermentative processes are extensively used in the industry. Fermented milk is a product obtained by milk coagulation without subtraction of serum. The action of fermentative lactic acid bacteria (LAB) is required. Moreover, fermenting agents must remain vital until the time of consu

作者: incision 時(shí)間: 2025-3-24 18:51