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Keyword [Cream]
Result: 81 - 100 | Page: 5 of 10
81. Drilling In Salt Paste Layer Of High Pressure Brine Well Control Technology
82. The Application Of Partially Modified Pea Protein Isolate And Soy Protein Isolate In Low-fat Whipped Cream
83. Preparation Of Soy Protein With Better Emulsifying Stability By Enzymatic Modification And Its Application In Ice Cream
84. Preparation Of Soybean Oil Corn Starch Ester By Using Immobilized Lipase And Its Applieation In Ice Cream
85. Development And Study On Type Of O/W Cream Cosmetics With Grape Seed Oil
86. Study On The Materials Of Natural Milk Flavor And Milk Flavoring By Enzymes
87. The Effect Of Emulsified State Of Fat On Quality Of Whipped Cream By Spray Drying
88. Palm Oil Based Whipping Cream Preparation And Study Of The Application Properties
89. Preparation And Quality Of Cicadas Snake Cream
90. Effect Of Protein-polysaccharide Interactions On The Stability Of Concentrated Emulsions And Its Mechanism
91. Preparation, Properties And Application Of Carboxymethyl Rice Starch
92. Effects Of Colloids On The Quality Of Soy Flour Based Ice Cream
93. Key Technology For Enzymatic Preparation Of Cream Cheese
94. Research On Defects Detection Of Surface In Ice Cream Bar
95. Study On Lipase-Catalyzed Synthesis Of Structured Lipids
96. The Design And Feasibility Of Facilities Reform Project Of A Company’s Sewage Treatment And Resources Recycling In Jilin
97. Preparation And Quality Control Study Of Tazarotene Ingredient And Cream
98. The Refining Of Pine Seed Oil And Its Application In Cosmetics
99. The Multivariate Analysis Of Whipped Cream Based On The Physical Properties Test
100. Screening Of Bacteria With CLA Producing Ability From Traditional Fermentation Cream Products Of Inner Mongolia And Optimization Of The Fermentation Conditions
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