|
|
|
| Preparation of a Yogurt -like product Cantaining Egg Jiangxi Agricultuaral University |
| Zhou Yongchang et al |
|
|
|
|
Abstract After having studied on the influence of the ratio of egg to milk, fermention adjunct, the mount of sucrose, culture temperature and the thickening agent upon the quality of the product, the authors then successfully prepared a yogurt -like product containing egg which is nutritions and has a good mouthfeel.
|
|
Received: 30 January 2018
|
|
|
|
|
|
|
1993, Vol. 7 
