Physiochemical properties of plant-based yogurt prepared by wolfberry and soy protein

WU Junxia, CHENG Jianming, XUE Feng

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (10) : 193-198.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (10) : 193-198. DOI: 10.13995/j.cnki.11-1802/ts.033066

Physiochemical properties of plant-based yogurt prepared by wolfberry and soy protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(10): 193-198 https://doi.org/10.13995/j.cnki.11-1802/ts.033066

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