The microencapsulation could increase the flavor of soybean yogurt and soybean ice-cream.
应用于大豆冰激淋和大豆酸奶中，可掩盖豆腥味，提高产品感官质量。
Processing technique of soybean yogurt was studied to improve the additional value of soybean milk and for industrial application.
从提高豆浆附加值及应用研究的角度，研究了大豆酸奶的加工工艺。
It is feasible to add soybean molasses as bifidobacterium factors in the application of certain bifidobacterium yogurt.
添加大豆糖蜜作为双歧因子，在双歧酸奶中的应用具有一定的可行性。
应用推荐