Factors Influencing the Viability of Probiotics in Kou Woan Lao
碩士 === 國立臺灣大學 === 畜產學研究所 === 87 === In this study, sweet leavening was added in skim milk fermented with probiotics(Lactobacillus acidophilus CCRC 14079 and Bifidobacterium longum CCRC 14605). By evaluating the optimal manufacture of probiotic Kou Woan Lao, controlling the viable probiotic counts, a...
| 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/44497832686006829099 |