Physicochemical and rheological properties of whole grain skim yoghurt

doi:10.11882/j.issn.0254-5071.2020.02.006

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China Brewing ›› 2020, Vol. 39 ›› Issue (2) : 33-37. DOI: 10.11882/j.issn.0254-5071.2020.02.006

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Physicochemical and rheological properties of whole grain skim yoghurt

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(2): 33-37 https://doi.org/10.11882/j.issn.0254-5071.2020.02.006

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