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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 19 (2015): Issue 2 (December 2015)
Open Access
Optimization Of Freeze-Dried Starter For Yogurt By Full Factorial Experimental Design
He Chen
He Chen
,
Jinfeng Niu
Jinfeng Niu
,
Guowei Shu
Guowei Shu
and
Hongchang Wan
Hongchang Wan
| Dec 22, 2015
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 19 (2015): Issue 2 (December 2015)
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Published Online:
Dec 22, 2015
Page range:
27 - 38
DOI:
https://doi.org/10.1515/aucft-2015-0012
Keywords
full factorial experimental design
,
fermentation performance
,
yogurt
© 2015 He Chen et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
He Chen
School of Food and Biological Engineering, Shaanxi University of Science and Technology 710021 Xi’an, China
Jinfeng Niu
School of Food and Biological Engineering, Shaanxi University of Science and Technology 710021 Xi’an, China
Guowei Shu
School of Food and Biological Engineering, Shaanxi University of Science and Technology 710021 Xi’an, China
Hongchang Wan
Shaanxi Yatai Dairy Co., Ltd., Xianyang, 713701, China