Research progress on the mechanism and application of yogurt gelation promoted by thickener

CHENG Xinyue; SUN Xiaoqian; SHI Jingjing; ZENG Xiaoqun; WU Zhen; PAN Daodong

doi:10.13995/j.cnki.11-1802/ts.030214

CHENG Xinyue, SUN Xiaoqian, SHI Jingjing, ZENG Xiaoqun, WU Zhen, PAN Daodong

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 325-332.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 325-332. DOI: 10.13995/j.cnki.11-1802/ts.030214

Research progress on the mechanism and application of yogurt gelation promoted by thickener

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(21): 325-332 https://doi.org/10.13995/j.cnki.11-1802/ts.030214

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Received	Revised	Published
2021-11-30	2022-01-12	2022-11-15
Issue Date
2022-12-02

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