The results showed that the quality of soy yoghurt was affected by the flavour and texture of soy milk, the characteristic of lactic acid bacteria and fermentation conditions of soy yoghurt.
结果表明,豆乳的风味、组织状态和菌种特性以及发酵条件均影响酸豆乳的质量。
The results showed that the quality of soy yoghurt was affected by the flavour and texture of soy milk, the characteristic of lactic acid bacteria and fermentation conditions of soy yoghurt.
结果表明,豆乳的风味、组织状态和菌种特性以及发酵条件均影响酸豆乳的质量。
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