Quality comparison of lactose free yoghurt and ordinary yoghurt  with different heat treatment

doi:10.13995/j.cnki.11-1802/ts.025550

Quality comparison of lactose free yoghurt and ordinary yoghurt with different heat treatment

WANG Weijia, GAO Xiaoxiayue, LIU Aiguo, LIU lizeng, WANG Pengcheng, YANG Yi

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (5) : 99-104.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (5) : 99-104. DOI: 10.13995/j.cnki.11-1802/ts.025550

Quality comparison of lactose free yoghurt and ordinary yoghurt with different heat treatment

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(5): 99-104 https://doi.org/10.13995/j.cnki.11-1802/ts.025550

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Received	Revised
2020-09-17	2020-10-12
Issue Date
2021-03-31

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