...
机译:豆浆萃取大豆的湿磨特性
Department of Food Engineering, Central Food Technological Research Institute. Council of Scientific and Industrial Research, Mysore 57020, India;
Department of Grain Science and Technology, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore 57020. India;
Department of Food Engineering, Central Food Technological Research Institute. Council of Scientific and Industrial Research, Mysore 57020, India;
classical grinding laws; particle size; protein recovery; soybean; soymilk; wet grinding;
机译:乳酸发酵形成的豆浆凝胶的质地特征:在不同温度下将大豆烫漂制备的豆浆的比较
机译:不同大豆品种制备的豆浆的风味特性分析及适用于豆浆加工的大豆品种评价方法的建立
机译:大豆发芽和β-葡聚糖酶处理对湿磨大豆不同品种豆浆化学性质的影响
机译:储存对大豆,豆浆和豆腐特征的影响
机译:泥浆密度和流变学对球磨机湿磨特性的影响。
机译:咖啡的研磨提取时间和类型对冷煮咖啡的理化和风味特性的影响
机译:脂氧基酶在大豆研磨过程中降解豆浆中的巯基
机译:水培生长的Hoyt大豆和火星任务辐射对豆奶和豆腐产量和品质的影响