1.
Study on the Process and Stability of the Acid Fermented Milk Drinks with Mung Bean
发酵型绿豆酸乳饮料的加工工艺和稳定性研究
2.
Study on the yield of tofu made by soymilk fermented with lactic acid bacteria
乳酸菌发酵豆浆制作豆腐得率的研究
3.
Preparation of Fermented and Non-Fermented Soy Milk Yogurt
大豆非发酵型和发酵型酸豆乳的制备
4.
Isolation and Identification of Lactic Acid Bacteria and Its Application in Fermented Soybean Drink Product
乳酸菌的分离鉴定及其在酸豆乳加工中的应用
5.
Study on Decrease of Phytic Acid in Germination Soybean and Its Calcium-Fortified Soy Milk;
大豆发芽降低植酸效果及其高钙豆乳的研究
6.
Application of an Exterior Phytase in Soybean Milk and Two Cereal Foods;
外源性植酸酶在大豆乳等食品中应用
7.
Studies on the quality of improving soy-based yogurt with Mucor hydrolysis;
利用毛霉酶解改善酸豆乳品质的研究
8.
Expression of a Novel Fibrinolytic Enzyme Gene in Lactobacillus Casei;
豆豉溶栓酶基因在乳酸杆菌中的表达
9.
Studies on the Process Technology and Gelation Characteristics of Soymilk Fermented by Lactobacillus Acidophilus;
嗜酸乳杆菌发酵豆乳工艺及其凝胶特性的研究
10.
Researches on the Function of Fermented Soymilk with Lactobacillus Acidophilus on Serum Lipid
嗜酸乳杆菌发酵豆乳降血脂功能的研究
11.
Stability of Soymilk Beverage Fermented with Lactobacillus acidophilus
嗜酸乳杆菌发酵豆乳饮料的稳定性研究
12.
Study on the Technology of Producing Soy Yogurt of High Lactobacillus Activity;
高活力乳酸菌酸豆奶粉生产工艺的研究
13.
Separation and identification of dominant lactic acid bacteria from Xiangxi traditional sour cowpea
湘西传统酸豆角优势乳酸菌分离及鉴定
14.
Effects of Adding Ascorbic Acid on Sensory Quality and Survival of Probiotics in Fermented Soybean Milk
抗坏血酸对发酵豆乳中嗜酸乳杆菌存活力影响的研究
15.
The Study on Lactic Acid Bacteria and Yeast by Industrial Producing Soybean Paste;
工业生产黄豆酱乳酸菌和酵母菌的研究
16.
Studies on the Craft and Quality of Pudding Bean Curd Fermented by Lactobacillus;
乳酸菌发酵布丁豆腐生产工艺及其品质的研究
17.
Studies on the Biological Activity of Soybean Flour Processed by Lactic Acid Fermentation and Enzymatic Hydrolysis;
乳酸菌发酵酶解豆粉及其生物活性研究
18.
Study on Development and Production of Lactobacillus Fermented Soybean and Milk Drink
乳酸菌发酵豆奶饮料的开发及生产研究