Optimization of fermentation process and quality analysis of melon yogurt
Melon yoghurt was prepared using pure milk and melon juice as main raw materials. Using acidity, water holding capacity and sensory score as investigation indicators, on the basis of single factor experiments, the process parameter of melon yoghurt was optimized by response surface methodology. In a...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-04-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-4-203.pdf |
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