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NƯỚC QUẢ VÀ NECTAR

NGHIÊN CỨU ẢNH HƯỞNG MỘT SỐ YẾU TỐ TRONG GIAI ĐOẠN NGÂM VÀ Ủ - 4

NGHIÊN CỨU ẢNH HƯỞNG MỘT SỐ YẾU TỐ TRONG GIAI ĐOẠN NGÂM VÀ Ủ - 5

NGHIÊN CỨU ẢNH HƯỞNG MỘT SỐ YẾU TỐ TRONG GIAI ĐOẠN NGÂM VÀ Ủ - 3

NGHIÊN CỨU ẢNH HƯỞNG MỘT SỐ YẾU TỐ TRONG GIAI ĐOẠN NGÂM VÀ Ủ - 2

NGHIÊN CỨU ẢNH HƯỞNG MỘT SỐ YẾU TỐ TRONG GIAI ĐOẠN NGÂM VÀ Ủ - 1

Rheological Properties of Starch and Whey Protein Isolate Gels

Rheological Properties of Starch and Whey Protein Isolate Gels

Water-Insoluble, Whey Protein- based Microspheres Prepared by an All-aqueous Process

Structure-Mechanical Properties of Heat-Induced Whey Protein - cassava starch gel

The Gap Between Food Gel Structure, Texture and Perception

Thermal gelation of whey protein at different pH values

Effect of Calcium Chloride on Rheological

Composite Structure Formation in Whey Protein Stabilized O in W Emulsions. I. Influence of the Dispersed Phase on Viscoelastic Properties

Cold Gelation of B-lactoglobulin Oil-In-water Emulsions

Advances in Modifying And

Advances in Modifying And

Protein

Gelation of PH-Aggregated Whey Protein Isolate Solution Induced

Globular Protein Gelation

Effect of Protein Composition on the Rheological Properties of Acid-Induced Whey Protein Gels

Effect of protein composition on the rheological properties of acid-induced whey protein gels

Effect of Heating Temperature, PH, Concentration and Starch-whey Protein Ratio on the Viscoelastic Properties of Corn Starch-whey Protein Mixed Gels

Effect of Heating Temperature, PH, Concentration and Starch-whey Protein Ratio on the Viscoelastic Properties of Corn Starch-whey Protein Mixed Gels

Effect of Calcium Chloride on Rheological

Cold gelation of b-lactoglobulin oil-in-water emulsions

Composite structure formation in whey protein stabilized O in W emulsions. I. Influence of the dispersed phase on viscoelastic properties

Advances in Modifying And

Extraction of Pectin From Passion Fruit Peel (Passiflora Edulis f. Flavicarpa) by Microwave-Induced Heating

Extraction of pectin from passion fruit peel (Passiflora edulis f. flavicarpa) by microwave-induced heating

Comparative DSC Study on Thermal Decomposition of Iron Sulphates

Comparative DSC Study on Thermal Decomposition of Iron Sulphates

Key Principles of Curriculum Alignment- AUN 2016

Rheological Properties of Whey Protein Isolate Stabilized Emulsions

THE ROLE OF RESISTANCE TO BILE SALTS AND ACID TOLERANCE OF EXOPOLYSACCHARIDES –EPSS-PRODUCED BY YOGURT STARTER BACTERIA.pdf

Am Do - Gui Hoang Thuy

Am Do - Gui Hoang Thuy

Game Thiet Ke Thoi Trang...Thiết Kế Thời Trang 24h

GC Course 2