Effects of high-pressure microfluidization on rheological characteristics of ginger juice &amp; black soybean yogurt

doi:10.11882/j.issn.0254-5071.2017.10.026

Effects of high-pressure microfluidization on rheological characteristics of ginger juice & black soybean yogurt

TAN Wenshi, LI Li*

China Brewing ›› 2017, Vol. 36 ›› Issue (10) : 125-129.

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China Brewing ›› 2017, Vol. 36 ›› Issue (10) : 125-129. DOI: 10.11882/j.issn.0254-5071.2017.10.026

Effects of high-pressure microfluidization on rheological characteristics of ginger juice & black soybean yogurt

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 36(10): 125-129 https://doi.org/10.11882/j.issn.0254-5071.2017.10.026

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