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Science and Technology of Food Industry > 2006 > (12): 117-118.

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[1]	YUAN Feng-xia, TIAN Sha, CAO Xiao-hong, LIU Jian-li, WANG Jun-jie, ZHANG Xiu, LI Jing-yu, SONG Feng, LI Xue-bin, QIN Lu-qi, DENG Peng-cheng, WANG Xiao-dan. Screening of symbiotic yeast in yoghurt fermentation[J]. Science and Technology of Food Industry, 2018, 39(7): 70-77. DOI: 10.13386/j.issn1002-0306.2018.07.015
[2]	HU Kai-li, TANG Jun-ni, LONG Hu, CHEN Juan, LUO Yu-hang. Changes of quality characteristics of yogurt made from yak milk and cow milk during fermentation[J]. Science and Technology of Food Industry, 2018, 39(3): 17-21. DOI: 10.13386/j.issn1002-0306.2018.03.004
[3]	SHEN Xiao-lu, WU Lan-fang, GUO Shan-guang, LI Chun-ying, HUANG Shu-ting, JIANG Ai-min. Study on application research of douchi glycoprotein in yogurt[J]. Science and Technology of Food Industry, 2015, (06): 185-189. DOI: 10.13386/j.issn1002-0306.2015.06.033