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TONG Q, YAN S, WANG S, XUE J. Optimization of process technology and quality analysis of a new yogurt fortified with Morchella esculenta. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.45822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Qianqian TONG
- Huainan Normal University, China; Huainan Normal University, China
| | - Shoubao YAN
- Huainan Normal University, China; Huainan Normal University, China
| | - Shunchang WANG
- Huainan Normal University, China; Huainan Normal University, China
| | - Jun XUE
- Huainan Normal University, China
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