According to the p value, the linear effect of C, as well as the square effects of A (A 2 ) and C (C 2 ), were extremely significant, showing that the level of 1%, and B 2 was significant at the 5% level, and indicating that the amount of fermentation time had a significant correlation with the sensory score.
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The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat.
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