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Effect of xanthan gum on the physical properties and textural characteristics of whipped cream
Online Contents | 2009| -
Effect of hydroxypropyl methylcellulose on the textural and whipping properties of whipped cream
Online Contents | 2009| -
Effect of hydroxypropyl methylcellulose on the textural and whipping properties of whipped cream
Online Contents | 2009| -
Whole-bean soybean milk with rich bean fragrance and preparation method of whole-bean soybean milk
Free accessEuropean Patent Office | 2023| -
Preparation method and application of soluble bean dreg dietary fiber with high emulsibility
Free accessEuropean Patent Office | 2023| -
Preparation method and application of modified soybean fiber with high gel performance
Free accessEuropean Patent Office | 2023| -
Double-protein cold storage type animal and plant mixed cream as well as preparation method and application thereof
Free accessEuropean Patent Office | 2023| -
Composite polypeptide extract with blood glucose reducing and lipid controlling activity and application thereof
Free accessEuropean Patent Office | 2021| -
Effects of Malondialdehyde Modification on the in Vitro Digestibility of Soy Protein Isolate
American Chemical Society | 2013|
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