Important technological parameters and main points were obtained from the study conducted on the stability of fermented milk of black soybean and haw.
通过对黑豆山楂发酵乳稳定性的研究，获得了重要的工艺参数和技术要点。
The influences of added kinds of food strengtheners on the quality of fermented soybean milk were compared.
对比研究了几种食品强化剂对发酵豆乳质量的影响。
The process of clearing pungent taste of soybean, the production of soybean milk and the fermented procedure of soybean milk yoghurt were studied in this paper.
本文研究了大豆的脱腥处理，豆奶的制作以及酸豆奶的发酵工艺。
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