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Källa: | Zhongguo niangzao, Vol 44, Iss 2, Pp 164-170 (2025) |
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Information om utgivare: | Editorial Department of China Brewing, 2025. |
Utgivningsår: | 2025 |
Ämnestermer: |
yak wolfberry yoghurt, fermentation process optimization, freeze and thaw treatment times, rheological property, microstructure, Biotechnolo
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Beskrivning: |
The yak milk has frozen and thawed repeatedly during processing, which will reduce the quality of yoghurt. Yak wolfberry yoghurt was prepare
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Databas: | Directory of Open Access Journals |