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- W2371480416 abstract "In recent years, China's yogurt production has maintained a growth trend. More and more people like to drink yogurt, The fermentation yogurt ( STIR ) taste of viscosity index experiment, selecting the 5 main influence factors, including dry matter content, stabilizer, species, temperature and stirring intensity, were studied by orthogonal experiment to select the optimum parameters and in order to improve the quality of yogurt." @default.
- W2371480416 created "2016-06-24" @default.
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- W2371480416 date "2011-01-01" @default.
- W2371480416 modified "2023-09-23" @default.
- W2371480416 title "Study on the Factors Affecting the Viscosity of Yogurt" @default.
- W2371480416 hasPublicationYear "2011" @default.
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