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·2,447,543篇论文数据，部分数据来源于NoteExpress
The influences of added kinds of food strengtheners on the quality of fermented soybean milk were compared.
对比研究了几种食品强化剂对发酵豆乳质量的影响。
In this paper, eggshell particles were appended into fermented soybean milk, the content of calcium was raised, and provided a new method of bio-fill calcium.
通过在酸豆奶中添加蛋壳细末，来提高酸豆奶中钙质含量，从而为生物补钙提供一种新的方式。
Important technological parameters and main points were obtained from the study conducted on the stability of fermented milk of black soybean and haw.
通过对黑豆山楂发酵乳稳定性的研究，获得了重要的工艺参数和技术要点。
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