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Exopolysaccharide from Lactobacillus helveticus: identification of chemical structure and effect on biscuit duality
exopolysaccharide Lactobacillus helveticus biscuits xanthan LB-gum rheological properties chemical quality attributes sensory evaluation
2014/2/27
Exopolysaccharide (LB-gum) was produced from Lactobacillus helveticus by ethanol precipitation and gel-permeation chromatography. The structures of LB1 and LB2 were estimated by sugar composition anal...
The Effect of Ginger Biscuit on Nausea and Vomiting in Early Pregnancy
Nausea vomiting pregnancy ginger biscuit
2009/12/14
Nausea and vomiting of pregnancy (NVP) are often alleviated by eating dried biscuits or foods. Natural products such as ginger have been suggested as herbal remedies for its treatment. The purpose of ...
Development of a healthy biscuit: an alternative approach to biscuit manufacture
alternative Development of a healthy biscuit
2008/4/23
Obesity (BMI >30) and related health problems, including coronary heart disease (CHD), is without question a public health concern. The purpose of this study was to modify a traditional biscuit by the...