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Keyword [Jelly]
Result: 61 - 80 | Page: 4 of 6
61. Structural Characterization Of Royal Jelly Sensitized Glycoprotein And The Effect Of Glycosaminoglycan On Its Sensitization
62. Gut Microbiota-based Investigation Of Reducing Weight Effect Of Flaxseed Gum And Its Application In Jelly
63. Studies On The Technology Of Coregonus Peeled's Leftover Material
64. Comparison Of ?-amylase Inhibitors In Different Kinds Of White Kidney Beans And Research And Development Of Its Jelly Products
65. The Development Of Tea Powder Drinking Jelly And Its Prediction Of Shelf Life
66. Study On Processing Technology And Characteristics Of Lilium Davidii Var. Jelly And Beverage
67. Effects Of Dietary Major Royal Jelly Proteins(MRJPs)on Reproductive Performance Of Female Mice And Related Mechanisms
68. Study On The Extraction Of Royal Jelly Protein And Digestion Products In Vitro On Gastric Cancer Cell SGC-7901 And Its Application
69. Properties Of Mixed Gels Based On The Interaction Between Mesona Chinensis Polysaccharide And Different Types Starch Systems And The Development Of New Mesona Chinensis Jelly
70. Preparation Of Single Core Nb3Al Superconducting Wires By Rapid Heating And Quenching
71. Study On The 3D Printing Technology Of Jelly Sweets Loaded With Complex Polysaccharides From Traditional Chinese Medicine
72. Research On 3D Printing Technology Of Jelly Sweets Loaded With Functional Oil
73. Studying On Processing And Quality Control Of West Lake Longjing Tea Jelly
74. Purification,identification And Structural Study Of The Royal Jelly Proteins MRJP1-3
75. A Long Shelf Life Pig Skin Jelly's Processing Technology And Quality Properties Research
76. The Preparation Of Soft Collagen Jelly And Antioxidant Activity
77. Effect Of Small Molecule Additives On Gel Properties Of Egg White Protein
78. Screening Of Raw Materials For Meal Replacement Product And Its Development And Evalution
79. Mesona Chinensis Polysaccharide-Whey Protein Isolate Gel System:Gel Properties,Mechanism And Its Application
80. Study On The Function And Application Of Konjac Gum Compounding System And Salt Ions In Crystal Jelly
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