Adding Casein Hydrolytic Peptides to Improve the Processing Characteristics of Yogurt
WANG Yihui, CAI Miao, ZHANG Min, ZHAO Hua, LIU Jing, YANG Zhennai
(Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China)
WANG Yihui, CAI Miao, ZHANG Min, ZHAO Hua, LIU Jing, YANG Zhennai. Adding Casein Hydrolytic Peptides to Improve the Processing Characteristics of Yogurt[J]. FOOD SCIENCE, 2022, 43(12): 34-35.