{"title":"发酵剂、小米粉形态及用量对小米粉益生菌发酵乳品质参数的交互作用","authors":"Aijaz M. Shaikh","doi":"10.30954/2321-712X.12.2018.1","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":419810,"journal":{"name":"International Journal of Fermented Foods","volume":"10 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2018-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Interaction Effect of Starter Cultures, Forms and Rates of Finger Millet flour on Quality Parameters of Finger Millet Enriched Probiotic Fermented Milk\",\"authors\":\"Aijaz M. Shaikh\",\"doi\":\"10.30954/2321-712X.12.2018.1\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":419810,\"journal\":{\"name\":\"International Journal of Fermented Foods\",\"volume\":\"10 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-12-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Fermented Foods\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.30954/2321-712X.12.2018.1\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Fermented Foods","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.30954/2321-712X.12.2018.1","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Interaction Effect of Starter Cultures, Forms and Rates of Finger Millet flour on Quality Parameters of Finger Millet Enriched Probiotic Fermented Milk