... 酸乳饮料 sour milk beverage ; yoghurt 发酵乳饮料 fermented milk drink 乳饮料类 drinks containing milk ...
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在单因素的基础上，利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。
Based on single factor tests, the response surface methodology (RSM) was used to optimize the fermentation technological conditions for producing lactic beverage from black glutinous corn.
在单因素的基础上，利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。
The response surface analysis(RSA) was used to optimize the technological conditions for fermentation of glutinous corn to make lactic beverage.
以乳清粉为原料研制出益生菌发酵乳清饮料，优化了包括菌种配比、发酵条件和稳定性在内的工艺与配方。
Whey powder was fermented by probiotics to produce beverages. The technology and formula were optimized including bacteria ratio, fermentation condition and stability.
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