FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (2): 53-55.
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ZENG Qing-Kun, ZHANG Chun-Xi, YANG Bing-Zhuang, YANG Bai-Yun
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Abstract: Production technology on soft yoghurt produced from buffalo milk and concentrated haw juice as main raw materials was studied and all technology conditions affecting the flavor and stability of the products were compared.
Key words: Buffalo milk Concentrated haw juice Soft yoghurt
ZENG Qing-Kun, ZHANG Chun-Xi, YANG Bing-Zhuang, YANG Bai-Yun. Stydy on Processing Liquid Haw Yoghurt from Buffalo Milk and Concentrated Haw Juice[J]. FOOD SCIENCE, 2001, 22(2): 53-55.
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