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1. My mother retains the traditional way of making yoghourt and I love it.
2. The yoghourt was developed through the fermentation of milk added with Hainan ferine honey and lactobacillus on mature technology of yoghourt.
3. Based on the fermented yoghourt, we took fresh milk as raw material and added stabilizer, honey, essence and sugars into it to produce fruity flavor drinks with lactic acid bacteria.
4. Drinking yoghourt before lunch was all the go.
5. Nata de Coco Yoghourt was studied in this paper.
6. Foods rich in calcium include milk, cheese and yoghourt.
7. The best adding content of freezing farina yoghourt is: farina 5 % , stabilizers 0.6 % , milk power 3 %, honey 1.5 %?
8. The manufacturing theory and technology of rice bran yoghourt(RBY) was studied in this paper.
8. Sentencedict.com try its best to collect and build good sentences.
9. This article introduces the technology of yoghourt based on jasmine te a, including the optimum added amount of jasmine tea and manufacturing technique .
10. May I have some yoghourt?
11. As well, the processing technologies of strawberry juice concentrates and strawberry yoghourt were also studied.
12. Eat less meat and more vegetables. If you are not a vegetarian, choose more fish and chicken, rather than red meat. Meanwhile drink more yoghourt for adjusting.
13. The invention relates to dairy product manufacture, in particular to puffed yoghourt and a producing method.
14. Functional foods are becoming the main trend of the food industry. Now the yoghourt with nutritional and health function is becoming the hot spot in the exploitation of world market.
15. This paper studied the formula of Noix de Coco Yoghourt. The study on starter, ingredients and the quantity of sugar was performed by fermentation test and sensory evaluation.
16. This paper summarizes the latest research of fermenting process of yoghourt with plant raw material in China.
17. The better the rebound property, the less the thixotropism of a yoghourt and the hig her the sensory value within certain range.
18. The performance of lactic acid bacteria has important influence on the quality of fermented yoghourt.
19. After fermenting milk with the mixture of B. breve , L. bulgaricus and Str. Thermophilus , the yoghourt solidified well, the taste is proper, number of B. breve get standard.
20. Milk was used as material for fermentation and pollen polysaccharide was added into to produce yoghourt.
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