A study on the manufacture of blackbean milk yogurt using single and mixed strains of lactic acid starters
碩士 === 東海大學 === 食品科學系 === 91 === ABSTRACT Six strains of lactic acid bacteria（Lactobacillus bulgaricus CCRC 14009, Streptococcus thermophilus CCRC 12257, Lactobacillus acidophilus CCRC 10695, Lactobacillus casei CCRC 10697, Bifidobacterium bifidum CCRC 11844, and Bifidobacteriu...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/06738220577374401030 |