复合发酵剂发酵脱脂乳与豆乳的工艺优化 / Process Optimization of Skim Milk-Soy Milk Fermented with a Compound Starter
- Resource Type
- Academic Journal
- Source
- 食品研究与开发 / Food Research and Development. 44(13):120-129
- Subject
脱脂乳 豆乳 质构 感官特性 储藏期 skim milk soy milk texture sensory properties storage period - Language
- Chinese
- ISSN
- 1005-6521