Optimization of fermentation conditions and quality evaluation of yogurt containing soluble dietary fiber from blueberry wine residue

ZHOU Min, LIU Taiyang, LI Sufen, XIE Shouhan, ZHANG Yulong, SI Shengli

China Brewing ›› 2025, Vol. 44 ›› Issue (10) : 247-253.

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China Brewing ›› 2025, Vol. 44 ›› Issue (10) : 247-253. DOI: 10.11882/j.issn.0254-5071.2025.10.035

Optimization of fermentation conditions and quality evaluation of yogurt containing soluble dietary fiber from blueberry wine residue

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(10): 247-253 https://doi.org/10.11882/j.issn.0254-5071.2025.10.035

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