摘要
通过调整酸牛乳配方中非脂乳固体和脂肪的含量，使酸牛乳粘稠度发生变化，找出它们之间的关系，确定最佳粘稠度的配方。
Adapting the content of NFS and fat in yoghurt, by observing their influences on viscosity. We can find out their relationship and confirm the best formula.
出处
《中国乳品工业》
CAS
北大核心
1999年第3期16-18,共3页
China Dairy Industry
