Yoghurt-Like Drink Enriched with Lactobacilli and Bifidobacteriadoi:10.3390/Foods2023-15099d'Amelio, AnnalisaAltieri, CleliaCampaniello, DanielaBiology & Life Sciences Forum
Yoghurt-like realization: an amount of 5 log CFU/mL of Lpb. plantarum 33 and B. animalis subsp. lactis was inoculated in a 10 mL sample composed of 9 mL of milk and 1 mL honey and incubated at 35 °C for 24 h; then, the samples were stored at 4 °C. Microbiological analyses an...
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专利名称:SALTY YOGHURT OR YOGHURT-LIKE PRODUCT AND PROCESS 发明人:SIEUWERTS, Sander,YAZDI, Saeed, Rahimi 申请号:EP20733853.4 申请日:20200625 公开号:EP3989728A1 公开日:20220504 摘要:A method for producing a salty yoghurt or yoghurt-like product comprising combining buttermilk, and milk permeate ...
1. Impact of sensory differences on consumer acceptability of yoghurt and yoghurt-like products. [J] . Bayarri S, Carbonell I, Barrios E. X, International Dairy Journal . 2011,第2期 机译:感官差异对酸奶和类似酸奶产品的消费者接受度的影响。 2. Performance of macroporous resins for debitterin...
A yoghurt-like food made with the coagulant is also described, together with a process for the preparation thereof. The process comprises adding the coagulant comprising a protease and a coagulant for tofu to soya milk and coagulating th... TAKENAWA SEISHI,UEDA MIKIO,TAKEDA HIDEKI - EP 被引...
解析 Jenny likes yoghurt. 1. 识别句子成分: 句子主语是“Jenny”,是第三人称单数。 2. 动词的第三人称单数: 当主语是第三人称单数时,一般现在时的动词需要用第三人称单数形式。 3. like的第三人称单数: like的第三人称单数形式是likes。反馈 收藏 ...
Do you like spaghetti? Yes, I do. Yes, I do. Do you like yogurt? Yes- Do you like spaghetti yogurt? No, I don’t. Yucky! Do you like cookies? Yes- Do you like salad? Yes- Do you like cookie salad? No, I don’t. Yucky! Do you like tomatoes? Yes- Do you like pancakes?
音频列表 1 Do You like Yoghurt 102020-02 2 The Tihy Seed 132020-02 3 Unit3 72020-02 4 Unit2 202020-02 5 Unit1 152020-02 6 Baby Shark 132020-01 7 If you are happy 122020-01 8 This is the way 132020-01 9 Seven steps 192020-01 10 Rain rain Go Away 112020-01 查看更多...
Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt The stabilisation mechanisms of low-methoxy pectin, 位-carrageenan, guar gum, locust bean gum and xanthan in stirred yoghurt were investigated using dynami... DW Everett,RE Mcleod - 《International Dairy Jou...