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Journal: Foods, 2024
Volume: 13
Number: 4180
4180
Article: Optimization of Enzymatic Hydrolysis and Fermentation Processing for Set-Type Oat Yogurt with Favorable Acidity and Coagulated Texture
Authors: by Wenjie Xu, Xinzhu Wu, Chen Xia, Zicong Guo, Zhengyuan Zhai, Yongqiang Cheng and Ju Qiu
Link: https://www.mdpi.com/2304-8158/13/24/4180

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