Optimization of fermentation process of plant-based walnut yogurt at room temperature by response surface methodology

doi:10.11882/j.issn.0254-5071.2022.08.031

LIU Litong, WANG Chao, TAO Liang, SHENG Jun, ZHAO Cunchao, TIAN Yang

China Brewing ›› 2022, Vol. 41 ›› Issue (8) : 184-189.

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China Brewing ›› 2022, Vol. 41 ›› Issue (8) : 184-189. DOI: 10.11882/j.issn.0254-5071.2022.08.031

Applied Technology

Optimization of fermentation process of plant-based walnut yogurt at room temperature by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(8): 184-189 https://doi.org/10.11882/j.issn.0254-5071.2022.08.031

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