Improvement of emulsifying properties of wheat gluten hydrolysate / λ-carrageenan conjugates

Autor: Wang, Jin-Shui
Matična publikacija: Food technology and biotechnology (2006)

Survivability of Lactobacillus rhamnosus during the preparation of soy cheese

Autor: Liu, Dong-Mei
Matična publikacija: Food technology and biotechnology (2006)

Effect of casein hydrolysates on yogurt fermentation and texture properties during storage

Autor: Zhao, Qiang-Zhong
Matična publikacija: Food technology and biotechnology (2006)