This paper mainly studied effects of different casein-hydrolysates(CH)concentration on fermentation rate, storage stability and texture properties of low-fat yoghurt.

研究了不同添加量的酪蛋白水解物对低脂发酵酸奶的发酵速度、储存稳定性和质构特性的影响。

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Hardening and the strength of ferrite phase pastes doped with small amount of foreign constituents and the change of paste structure and properties in the presence of ch have been studied.

研究了掺有少量异组份的铁相浆体的硬化、强度及掺加ch后浆体结构和性能的变化。

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