摘要
以荞麦为主要原料，研制出一种营养丰富均衡、有养麦风味的发酵酸奶，并对其发酵工艺条件、物料及稳定剂的配比进行了分析探讨。
A fermented yoghurt which is rich in nutrients and has an agreeable flavor of buckwheat is produced from buckwheat as main material.The optimum technical conditions is determined by orthogonal test.The formula of yoghurt is introduced.
出处
《食品工业》
北大核心
2001年第1期31-32,共2页
The Food Industry
