The testing results show that, on the same condition, the product oflactic acid can increase more than 30% by adding proper fermentation accelerant.The trial product isupgraded the quality.

 
  • 采用添加发酵促进剂的方法,在同等条件下,可使豆奶的酸度提高30%25以上,可大大改善发酵豆奶的品质。
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