Study on the stability of the seabuckthorn fruit juice soy - bean milk 沙棘果汁豆乳的稳定性研究
2.
New technique of developing soybean milk 豆乳开发新技术
3.
Use : used as quality improver in food industry . applied to can , fruit drinks , milk product , bean milk , and so on 用途:在食品加工用做品质改良剂,用于罐头,果汁饮料,奶制品,豆乳等
4.
Removing the beany flavor is the key to success in improving the product grade in the process of soybean milk 脱除豆腥味的问题一直是豆乳加工过程中提高产品感官质量的关键性技术难题。
5.
These advanced technology is compared and the more practical processing method is given in the soybean milk making 我们对这些新技术方法进行了应用比较研究，总结出在大豆豆乳加工中较为实用先进的技术方法。
6.
In the process of soybean milk and fermentation , soybean beany flavor is described by the unpleasant smelling consisted of the acerbity , bitter and grass - smelling component 摘要在豆乳或发酵豆乳的加工中，大豆涩味、苦味和青草味成分物质所构成的不良异味，被人们描述为大豆腥味。
