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- W2389890762 abstract "The manufacturing theory and technology of rice bran yoghourt(RBY) was studied in this paper.The reasonable technics carried out by orthogonal experimental were obtained as follows:rice bran 2%,cane sugar6%,agar0.08%,fresh creamery32%,fermentation temperature 40℃,and fermentation time 28h.The relative tests prove that,the RBY has more nutrients and healthcare functions compared to the common yogurt.RBY is a new important method for utilizing the rice bran." @default.
- W2389890762 created "2016-06-24" @default.
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- W2389890762 date "2009-01-01" @default.
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- W2389890762 title "Study on the Fermentation Theory and Method of Rice Bran Yoghourt" @default.
- W2389890762 hasPublicationYear "2009" @default.
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