The Optimization of Processing Affecting the Yogurt Viscosity After Pasteurized

Chen Chen; Zhou Fangfang; Wang Yinyu; Jiang Hongbo; Guo Benheng

doi:10.13995/j.cnki.11-1802/ts.2010.01.016

Chen Chen, Zhou Fangfang, Wang Yinyu, Jiang Hongbo, Guo Benheng

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (01) : 175-179.

PDF(375 KB)

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (01) : 175-179. DOI: 10.13995/j.cnki.11-1802/ts.2010.01.016

Food and Fermentation Industries

The Optimization of Processing Affecting the Yogurt Viscosity After Pasteurized

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(01): 175-179 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.01.016

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(375 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export