... 酸梅汤 syrup of plum 酸豆奶 acidsoy milk 水果饮料（不含酒精） Nectars (Fruit –) [non-alcoholic] ...
基于1个网页-相关网页
There was little effect of soybean peptide on fermented soybean milk consistency.
大豆肽对酸豆奶的粘稠性影响不大。
参考来源 - 大豆肽对酸豆奶品质影响的研究C. Study on the effects on modified-soy-based yogurt in quality and nutrition.
③毛霉酶制剂改善酸豆奶的品质效果的研究。
参考来源 - 利用毛霉酶解改善酸豆乳品质的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
以豌豆为原料，对豌豆制作酸豆奶的加工工艺进行了研究。
The processing technology for making sour soymilk from pea was studied in this work.
本文研究了大豆的脱腥处理，豆奶的制作以及酸豆奶的发酵工艺。
The process of clearing pungent taste of soybean, the production of soybean milk and the fermented procedure of soybean milk yoghurt were studied in this paper.
根据大豆低聚糖的主要加工特性，采用单因素试验设计研究大豆低聚糖在酸豆奶中的应用。
According to the mainly process characteristic of soybean oligosaccharide, an odd factor test is adopt to study the application of soybean oligosaccharide in sour soybean milk.
应用推荐