China Dairy ›› 2020, Vol. 0 ›› Issue (6): 75-79.

• DAIRY INDUSTRY • Previous Articles     Next Articles

Study on Processing Technology of Set Yogurt with Coconut and Oat

Chen Yalan, Hong Heli, Zhang Huahua, Zhu Jing   

  • Online:2020-06-25 Published:2021-02-24
[1] 陈中,杨晓泉,吴永辉,等. 椰果酸奶的研究[J]. 食品科学,2005(2):270-272.
[2] 路长喜,周素梅,王岸娜. 燕麦的营养与加工[J]. 粮油加工,2008(1):89-92.
[3] 关正萍,黄中峰. 紫甘薯燕麦羊酸奶制备工艺研究[J]. 中国乳品工业,2019,47(11):60-64.
[4] 李月影,王月囡,成娜娜,等. 蒲公英燕麦牛奶复合保健饮料制作工艺的研究[J]. 农产品加工,2018,8:38-40.
[5] 张兰威,蒋爱民. 乳与乳制品工艺学[M]. 北京:中国农业出版社,2016.
[6] 唐海尧,刘和平,陈雅萍,等. 凝固型火龙果果汁酸奶的工艺配方研究[J]. 农产品加工,2019(5):30-32,35.
[7] 纪颖. 应用评估检验法感官评定凝固型酸奶风味[J]. 食品安全导刊,2012(10):48-49.
[8] 于楠楠,张文莉,戴晓娟,等. 燕麦红茶酸奶加工工艺的研究[J]. 中国食品添加剂,2019,30(12):125-130.
No related articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
No Suggested Reading articles found!