Studies on the Optimum Models of Kou Woan Lao Using Response Surface Methodology
碩士 === 國立臺灣大學 === 畜產學研究所 === 87 === Kou Woan Lao is an oriental-style dairy product, which was coagulated by milk-clotting enzyme from sweet leavening. The product appeared smooth, sweet, slightly wine flavour, and the flavour differed from yogurt. The aim of this study was to search for the optimum...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1999
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| Online Access: | http://ndltd.ncl.edu.tw/handle/77723290364111012123 |