subjective evaluate system
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A method was established to evaluate the quality system of gel yoghurt by using subjective index and objective indices: gel strength, susceptibility to syneresis and water holding capacity.
并确定了凝胶型酸乳的三项客观评价指标即凝胶强度、脱水收缩作用敏感性和持水力，从而初步建立起了一套可评价凝胶型酸乳质量的方法。
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