Viscosity is an important indicator which influences the quality of fermentation yogurt.
粘度是影响发酸酸奶品质重要指标之一。
Objective to separate lactic acid bacteria from yogurt and to study its fermentation performance.
目的从酸奶中分离乳酸菌并对其发酵性能进行研究。
This study examined the effect of the addition of phytosterol acetate and sucrose on the fermentation of yogurt.
对酸奶制作中甾醇乙酸酯和蔗糖添加量、酸奶发酵条件进行了研究。
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