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Abstract: To elucidate the impact of cultivar variation on product quality, fermented milk was prepared using eight black soybean cultivars sourced from distinct geographical regions in China. The effects of different black soybean raw materials on water-holding capacity (WHC), micro-rheology, texture, and sensory properties of the fermented milk were systematically evaluated.
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
