The product prepared by this technology gave a flavor of traditional yoghurt, and also have considerable nutrition value and healthy function of both Bifid...

　
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  • 以此工藝研制的產(chǎn)品,不僅可以保持傳統型酸奶的風(fēng)味,并且具有了雙歧桿菌和螺旋藻的營(yíng)養價(jià)值和保健功效,組織狀態(tài)均勻。
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