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your2007: 金币+15, 翻译EPI+1, ★★★★★最佳答案, 3q 2013-01-15 18:20:09

The average adhesive force and chewiness of buffalo milk yoghurts were significantly higher than that of control yoghurt, by 0.155 N and 1.947mJ respectively (p<0.05). In contrast, the average cohesiveness was 0.201 lower than that of control yoghurt (p<0.05). No significant difference was observed among different buffalo milk yoghurts.

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