• 已选条件：
  • × International Conference On Food Science and Engineering 201
  • × Lactic acid bacteria
 全选  【符合条件的数据共：3条】

1 Characteristic of Fermented Whey Beverage with Addition of Tomato Juice (Lycopersicum esculentum) [会议论文]

作者:Nursiwi, A.^1;Nurhartadi, E.^1;Utami, R.^1;等

关键词:Alternative processing routes;Anti-oxidant activities;...

会议举办机构:Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Indonesia^1

会议时间:2017

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2 Effect of Fermentation on Compositional Changes of Cinnamomum osmophloeum Kaneh Leaves [会议论文]

作者:Kurniawati, A.D.^1, Huang, T.C.^2, Kusnadi, J.^3

关键词:Bacillus coagulans;Chemical constituents;...

会议举办机构:Nutrition Department, Faculty of Medicine, Universitas Brawijaya, Malang

会议时间:2017

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3 Effect of Incubation Time and Sucrose Addition on the Characteristics of Cheese Whey Yoghurt [会议论文]

作者:Nurhartadi, E.^1;Utami, R.^1;Nursiwi, A.^1;等

关键词:Acid content;Anti-oxidant activities;...

会议举办机构:Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Indonesia^1

会议时间:2017

预览  |  原文链接  |  全文  [ 浏览：21 下载：0  ]