Improvements in the flavour of soy cheese

Autor: Ahmad, Naveed, biotehnolog
Matična publikacija: Food technology and biotechnology (2008)

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

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

Characterization and antioxidant properties of hemp protein hydrolysates obtained with Neutrase®

Autor: Wang, Xian-Sheng
Matična publikacija: Food technology and biotechnology (2009)

Survivability of Lactobacillus rhamnosus during the preparation of soy cheese

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