高浓度发酵乳基料的制备及复合酶对其特性的影响
鲍志宁，林伟锋*，叶 君，熊 犍*
Preparation of High-concentration Fermented Milk for Use in Foods and Effect of Simultanesou Enzymatic Hydrolysis and Fermentation on Fermentation Characteristics
BAO Zhi-ning，LIN Wei-feng*，YE Jun，XIONG Jian*
食品科学
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2013, (9): 95
-98
.
DOI: 10.7506/spkx1002-6630-201309021
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