不同方式制作酸豆乳制品的研究进展

摘要/Abstract

摘要： 综述了酸豆乳制品的制作方法及其分类,总结了影响酸豆乳制品流变特性及微观结构的因素,为今后酸豆乳制品开发及品质提升提供参考。

任彩霞, 高安平, 王春燕, 吴志东, 黄宏连. 不同方式制作酸豆乳制品的研究进展[J]. 中国乳业, 2020, 0(12): 70-74.

Ren Caixia, Gao Anping, Wang Chunyan, Wu Zhidong, Huang Honglian. Research Progress of Starter/Coagulant for Making Sour Soybean Milk Products[J]. China Dairy, 2020, 0(12): 70-74.

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