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Effects of incubation temperature, starter culture level and total solids content on the rheological properties of yogurt

机译：孵育温度，发酵剂培养水平和总固体含量对酸奶流变特性的影响

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Wu Sha; Li Dong; Li Shu-jun; Bhandari Bhesh; Yang Bao-ling; Chen Xiao Dong; Mao Zhi-huai;
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年度 2009
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1. Effects of incubation temperature, starter culture level and total solids content on the rheological properties of yogurt. [J] . Wu Sha, Li Dong, Li ShuJun, International journal of food engineering . 2009,第2期

机译：孵育温度，发酵剂培养水平和总固体含量对酸奶流变性能的影响。
2. Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. [J] . Penna A L B, Converti A, Oliveira M N de Food Technology and Biotechnology . 2006,第4期

机译：总固体含量，乳基，热处理温度和样品温度对纯搅拌酸奶的流变性的同时影响。
3. RHEOLOGICAL PROPERTIES, WHEY SEPARATION, AND MICROSTRUCTURE IN SET-STYLE YOGURT: EFFECTS OF HEATING TEMPERATURE AND INCUBATION TEMPERATURE [J] . WON-JAE LEE, JOHN A. LUCEY Journal of texture studies . 2004,第5a6期

机译：定型酸奶的流变性质，乳清分离和微观结构：加热温度和培养温度的影响
4. Proton-Transfer-Reaction Mass Spectrometry for the study of the aromatic impact of yogurt starter cultures [C] . Andrea Romano, Elisabetta Benozzi, Giuseppe Spano, International Mass Spectrometry Conference . 2014

机译：质子转移反应质谱研究酸奶培养物芳香造成的研究
5. CHARACTERIZATION OF EXOCELLULAR SLIME PRODUCED BY BACTERIAL STARTER CULTURES USED IN THE MANUFACTURE OF FERMENTED DAIRY PRODUCTS (YOGURT, SKIM MILK, ROPY). [D] . SCHELLHAASS, SHERYL MARIE. 1983

机译：发酵乳制品（酸奶，SKIM牛奶，松软）中使用的细菌发酵剂生产的胞外胶的特性表征。
6. Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology [O] . Hyung-Seok Yu, Na-Kyoung Lee, Hye-Lin Jeon, 2016

机译：响应面法在酸奶发酵过程中关于发酵剂和发酵温度的苯甲酸生产
7. Effect of total solids concentration of whole milk and type of starter culture on the rheological characteristics of the type plain yogurt smoothie [O] . Diana Enriquez Castillo, Jesús Sánchez-González, Publio Castro Santander 2012

机译：全牛奶总体浓度的影响和培养物型的曲目曲线晶晶型流变特性的影响

Effects of incubation temperature, starter culture level and total solids content on the rheological properties of yogurt

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