A study on the manufacture of blackbean milk yogurt using single and mixed strains of lactic acid starters

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...

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Bibliographic Details
Main Authors:	Hsiang-Ling Shih, 石湘翎
Other Authors:	Lipyng Yan
Format:	Others
Language:	zh-TW
Published:	2003
Online Access:	http://ndltd.ncl.edu.tw/handle/06738220577374401030

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