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Advances in Quality Optimization of Plant-based Yogurt:
Xinya YIN
;
Shuang WANG
;
Ling ZHU
.
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030325. , 2024
Link:
https://doi.org/10.13386/j.issn1002-0306.2023030325
RT Journal T1 <Title>Advances in Quality Optimization of Plant-based Yogurt</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:d9b650fd3e1e43da8e04711ca3931da3&Exemplar=1&LAN=DE A1 Xinya YIN A1 Shuang WANG A1 Ling ZHU A1 Hui ZHANG PB The editorial department of Science and Technology of Food Industry YR 2024 K1 plant-based yogurt K1 quality optimization K1 formula K1 processing technology K1 fermentation method K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030325 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2023030325 DO https://doi.org/10.13386/j.issn1002-0306.2023030325 SF ELIB - SuUB Bremen
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