Selecting Slime-producing Lactic Acid Bacteria for Improving the Quality of Yogurt
碩士 === 東海大學 === 畜產學系 === 88 === The study was conducted to select slime-producing lactic acid bacteria for manufacturing ropy yogurt, in order to replace the addition of pectin in the traditional yogurt, and to save the cost of production and improve the quality of yogurt. Ten strains of...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2000
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| Online Access: | http://ndltd.ncl.edu.tw/handle/76777947148183726403 |