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Effects of yam (Dioscorea opposita Thunb.) juice on fermentation and textural attributes of set-style skimmed yoghurt

Published Online: 2021-01-30

Published Print: 2021-06

Authors

Zhao, Jia-Le

Ma, Chun-Min

Zhao, Xin-Huai https://orcid.org/0000-0001-9682-5426
Zhang, Qiang
Funding

Funding for this research was provided by:

Key Research Project in Science and Technology of The Education Department of Heilongjiang Province (11551z018)

Scientific Research Foundation of Guangdong University of Petrochemical Technology (2020rc026)
License Information

Text and Data Mining valid from 2021-01-30

Version of Record valid from 2021-01-30
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Article History

Received: 3 June 2020

Accepted: 18 January 2021

First Online: 30 January 2021

Compliance with ethical standards

:

: The authors declare no conflict of interest.

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