基于模糊数学评价的植物基复合谷物酸奶的发酵工艺研究 / Research on Fermentation Technology of Plant-based Compound Grain Yogurt Based on Fuzzy Mathematic Sensory Evaluation
- Resource Type
- Academic Journal
- Source
- 农产品加工 / Academic Periodical of Farm Products Processing. (22):66-75
- Subject
植物基 复合谷物 酸奶 模糊数学 感官评价 plant-based compound grain yogurt fuzzy mathematic sensory evaluation - Language
- Chinese
- ISSN
- 1671-9646