The formula of corn dietary fiber yoghurt is optimized by experiments. The quality of product is evaluated.
通过试验对玉米膳食纤维酸奶的配方进行优化，对产品质量作出评价。
The result showed the final produce which was made by adding FOS, dietary fiber and other substance into yoghurt had certain market value.
该产品在酸奶制作的基础上，添加低聚果糖、膳食纤维等配料并调酸，经杀菌、冷却成成品。
This paper studied the development of fruit-flavor lactobacillus beverage. This beverage was made by yoghurt, FOS, dietary fiber and other substance.
本文研究了保健型果味乳酸菌饮料的加工方法。
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