食品工业科技Issue(3)：49-50,2.
多菌种混合发酵花生酸乳的工艺研究
Study on the processing of fermenting peanut-yogurt with multi-bacteria
摘要
Abstract
This paper studies the process in which Bifidobacterium,L.bulgaricus and S.thermophilus are used to ferment the yoghurt with peanuts as main material.The paper also studies the various influential factors.关键词
两歧双歧杆菌发酵剂花生酸乳分类
轻工纺织引用本文复制引用
王允祥,郑桂富..多菌种混合发酵花生酸乳的工艺研究[J].食品工业科技,2001,(3):49-50,2.
