Preparation and Characteristics of Soy Milk Jelly Using Medicinal Herb Composites With Cognitive Effects

Journal of the Korean Society of Food Science and Nutrition - South Korea
doi 10.3746/jkfn.2012.41.9.1281
Full Text
Abstract

Available in full text

Date
Authors
Publisher

The Korean Society of Food Science and Nutrition

Related search

Preparation and Quality Characterization of Soy Milk Based Non-Dairy Ice Cream

International Journal of Food and Allied Sciences
2015English

Antimicrobial Potential of Silver Nanoparticles Synthesized Using Medicinal Herb Coptidis Rhizome

Molecules
Organic ChemistryMolecular MedicineAnalytical ChemistryTheoretical ChemistryPharmaceutical ScienceMedicineDrug DiscoveryChemistryPhysical
2018English

Milk Jelly for Prophylactic Nutrition

Agrarian-And-Food Innovations
2019English

New Cheese-Like Food Production From Soy Milk — Utility of Soy Milk Curdling Yeast

2015English

Medicinal and Functional Values of Thyme (Thymus Vulgaris L.) Herb

Journal of Applied Biology & Biotechnology
2017English

The Effect of Pasteurized Milk and Pure Soy Milk on Enamel Remineralization

Padjadjaran Journal of Dentistry
2019English

Preparation of Paneer From Coconut Milk, Its Quality Characteristics and Shelf Life

International Journal of Recent Scientific Research
2017English

Physicochemical Characteristics of Croatian Royal Jelly

Croatian journal of food science and technology
2019English

Genome and Evolution of the Shade-Requiring Medicinal Herb Panax Ginseng

Plant Biotechnology Journal
BiotechnologyAgronomyPlant ScienceCrop Science
2018English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy