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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 - 2

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 - 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

Thermal gelation of whey protein at different pH values

The Gap Between Food Gel Structure, Texture and Perception

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

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

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