Studies on the Production Technology and Biological Activities of Lactic Acid Bacteria Fermented Dehulled Adlay Yogurt
碩士 === 國立臺灣海洋大學 === 食品科學系 === 92 === Abstract Lactic acid bacteria (LAB) were used to ferment four dehulled adlay yogurts. Four dehulled adlay are: Taichung No. 1 (Tc1), Taichung Shuenyu No. 4 (Ts4), Thailand imported (Th), and Laos imported (La). The 3 g, 4 g, and 5 g four dehulled adlay yogurts...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/73758325968606425790 |