Optimization of Formula of the Ganoderma lucidum-Pleurotus Yogurt by Response Surface Methodology and Nutrient Analysis

Li Jing, Chen Wei, Cheng Fang, Liu Jin-xiu

Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (06) : 122-127.

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Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (06) : 122-127. DOI: 10.13995/j.cnki.11-1802/ts.2012.06.033
Food and Fermentation Industries

Optimization of Formula of the Ganoderma lucidum-Pleurotus Yogurt by Response Surface Methodology and Nutrient Analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2012, 38(06): 122-127 https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.033

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