Results 221 to 228 of about 120,517 (228)

Physicochemical, Microbiological and Sensory Properties of Kefir Drinks with Added Royal Jelly and Bee Pollen

In this study, kefir drinks produced by adding 0.6% royal jelly and %0.8 bee pollen to cow milk were stored for 14 days, and their physicochemical, microbiological and sensory properties were monitored during storage.
Koçak, Gülden, Koçak, Alparslan
openaire   +1 more source

JELLY FRUIT DRINK

2002
openaire   +1 more source

Erythritol allergy diagnosed following anaphylactic shock after ingestion of the jelly drink

Nihon Shoni Arerugi Gakkaishi. The Japanese Journal of Pediatric Allergy and Clinical Immunology
Hideki Yoshikawa, Naho Nakazaki
openaire   +1 more source

Antioxidative Properties of Rai Dawk Kha Rice (Oryza sativa L.) Jelly Drink for the Elderly

Journal of Culinary Science and Technology
Narinphop Chuaykarn
exaly  

The Formula of Jelly Drink Banana Fruit (Musa paradisiaca Typical) and Soybeans (Glycine max L. MERR) for Obesity

Jurnal Penelitian Pendidikan IPA
exaly  

Karakteristik Kimia dan Organoleptik Jelly Drink Galoba (Hornstedtia alliacea) dengan Variasi Konsentrasi Gum Arab

Edufortech
Febby J. Polnaya, Gilian Tetelepta, Priscillia Picauly   +2 more
exaly  

Kajian Penambahan Konsentrasi CMC Terhadap Mutu Jelly Drink Pala (Myristica fragrans Houtt)

Jurnal Agrosilvopasture-Tech
exaly  

Pengaruh Konsentrasi CMC (Carboxy Methyl Cellulose) Terhadap Karakteristik Fisikokimia Dan Organoleptik Jelly Drink Air Kelapa Muda

Jurnal Agrosilvopasture-Tech
exaly