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Artichoke yogurt process optimization and evaluation of nutrition
Author: XuGuangPeng
Tutor: HanPing
School: Zhengzhou University
Course: Nutrition and Food Hygiene
Keywords: Jerusalem artichoke Yoghurt Response surface analysis Ecological transformation Chemical thickener
CLC: TS252.54
Type: Master's thesis
Year: 2011
Downloads: 183
Quote: 1
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Abstract
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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > The dairy processing industry > A variety of dairy > Fermented dairy products
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