Article Versions Notes

Xu W, Wu X, Xia C, Guo Z, Zhai Z, Cheng Y, Qiu J. Optimization of Enzymatic Hydrolysis and Fermentation Processing for Set-Type Oat Yogurt with Favorable Acidity and Coagulated Texture. Foods. 2024; 13(24):4180. https://doi.org/10.3390/foods13244180

Xu, Wenjie, Xinzhu Wu, Chen Xia, Zicong Guo, Zhengyuan Zhai, Yongqiang Cheng, and Ju Qiu. 2024. "Optimization of Enzymatic Hydrolysis and Fermentation Processing for Set-Type Oat Yogurt with Favorable Acidity and Coagulated Texture" Foods 13, no. 24: 4180. https://doi.org/10.3390/foods13244180

Xu, W., Wu, X., Xia, C., Guo, Z., Zhai, Z., Cheng, Y., & Qiu, J. (2024). Optimization of Enzymatic Hydrolysis and Fermentation Processing for Set-Type Oat Yogurt with Favorable Acidity and Coagulated Texture. Foods, 13(24), 4180. https://doi.org/10.3390/foods13244180