Optimization of fermentation technology for yogurt with donkey milk flavor by response surface methodology

doi:10.11882/j.issn.0254-5071.2020.04.029

YANG Hang, ZHANG Ming, AYIPAXIA Reheman, GUO Lijun, WANG Li, WANG Yutao

China Brewing ›› 2020, Vol. 39 ›› Issue (4) : 147-151.

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China Brewing ›› 2020, Vol. 39 ›› Issue (4) : 147-151. DOI: 10.11882/j.issn.0254-5071.2020.04.029

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Optimization of fermentation technology for yogurt with donkey milk flavor by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(4): 147-151 https://doi.org/10.11882/j.issn.0254-5071.2020.04.029

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