Optimization of process of fermented milk with black wolfberry and jujube flavor by response surface methodology based on fuzzy mathematics evaluation

doi:10.11882/j.issn.0254-5071.2022.04.036

JIA Qingchao, KONG Xinxin

China Brewing ›› 2022, Vol. 41 ›› Issue (4) : 209-215.

PDF(4148 KB)

China Brewing ›› 2022, Vol. 41 ›› Issue (4) : 209-215. DOI: 10.11882/j.issn.0254-5071.2022.04.036

Applied Technology

Optimization of process of fermented milk with black wolfberry and jujube flavor by response surface methodology based on fuzzy mathematics evaluation

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(4): 209-215 https://doi.org/10.11882/j.issn.0254-5071.2022.04.036

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(4148 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export