• 简体   /   繁体
枇杷花凝固型酸奶制作工艺研究-食品安全导刊·中2025年09期

枇杷花凝固型酸奶制作工艺研究

作者:李臣 字体:      

Abstract: In this study, loquat flowers and full-fat milk powder were used as raw materials.The response surface method was adopted to optimize the preparation parameters of loquat flower set yogurt(试读)...

食品安全导刊·中

2025年第09期