Fermentation conditions optimization and quality analysis of mulberry anthocyanins yogurt
In order to promote the application of mulberry anthocyanins in food processing and improve its potential development and utilization value, the mulberry anthocyanins yogurt was prepared using mulberry anthocyanins, pure milk and sugar as the main raw materials. Taking sensory score as the main eval...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-01-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-190.pdf |
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