Optimization of fermentation process of Gelidium amansii yogurt by response surface methodology

doi:10.11882/j.issn.0254-5071.2017.04.022

ZHU Feng, LIU Shilin, LI Tianjiao, LIN Shengnan, HUANG Jincheng, WANG Hongli, ZHAO Yifan, LIN Xiangyang*

China Brewing ›› 2017, Vol. 36 ›› Issue (4) : 103-108.

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China Brewing ›› 2017, Vol. 36 ›› Issue (4) : 103-108. DOI: 10.11882/j.issn.0254-5071.2017.04.022

Optimization of fermentation process of Gelidium amansii yogurt by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 36(4): 103-108 https://doi.org/10.11882/j.issn.0254-5071.2017.04.022

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