Development and Quality Analysis of Double Protein Probiotic Fermented Milk
To investigate double protein product which was combined with fermented milk and peanut protein followed by characterization of the sensory properties, acidity, viscosity, water holding capacity and viable count of probiotics after the storage of 28 days. The pure milk was mixed with different peanu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120035 |