Optimization of fermentation process of blueberry and Chinese yam flavored fermented milk by fuzzy mathematics comprehensive evaluation and response surface method
Using blueberries, Chinese yam, and milk as raw materials, blueberry and Chinese yam flavored fermented milk was prepared. Using sensory evaluation score as the evaluation index, the fermentation process was optimized by single factor experiments, fuzzy mathematical comprehensive evaluation, and res...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-04-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-254.pdf |
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