Optimization of fermentation process of set red lentil yogurt by response surface methodology

WU Youli, JIN Na, MA Hailong, LUO Xuanfei, ZHANG Zhifang, ZHANG Qiuyan, YANG Baojun, NIE Long

China Brewing ›› 2024, Vol. 43 ›› Issue (5) : 192-198.

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China Brewing ›› 2024, Vol. 43 ›› Issue (5) : 192-198. DOI: 10.11882/j.issn.0254-5071.2024.05.030

Optimization of fermentation process of set red lentil yogurt by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(5): 192-198 https://doi.org/10.11882/j.issn.0254-5071.2024.05.030

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