Effects of the proportion of yak milk to soy milk, probiotics and fruit juice concentrate on the quality of fermented beverages

doi:10.13995/j.cnki.11-1802/ts.028366

ZHANG Yushuang, DAI Anna, DING Gongtao, LUO Li, WANG Baomin, LIU Hongna, DING Bo

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 97-102.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (7) : 97-102. DOI: 10.13995/j.cnki.11-1802/ts.028366

Effects of the proportion of yak milk to soy milk, probiotics and fruit juice concentrate on the quality of fermented beverages

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(7): 97-102 https://doi.org/10.13995/j.cnki.11-1802/ts.028366

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Received	Revised	Published
2021-06-22	2021-08-10	2022-04-15
Issue Date
2022-04-27

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