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- W2393833641 abstract "Objective To study the optimum technology of the lactic acid fermented beverage,and determine the production formula of millet lactic acid fermented beverage.Methods This study adopted the method of orthogonal design to determine the optimum fermentation condition and production formula.Results The optimum fermentation condition was 10% inoculums fermented at 37℃ for 9hs.The best formula was 6% sugar content,0.02% acid amount,the 1:3 ratios of millet dope and water,sterilizing at 100℃ for 20 mins.Conclusions This study determined the best production formula of millet lactic acid fermented beverage under laboratory conditions." @default.
- W2393833641 created "2016-06-24" @default.
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- W2393833641 date "2010-01-01" @default.
- W2393833641 modified "2023-09-26" @default.
- W2393833641 title "Study on the Lactic Acid Fermented Beverage of Millet" @default.
- W2393833641 hasPublicationYear "2010" @default.
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