Studies on the production technology and biological activities of adlay added lactic acid fermented dairy food
碩士 === 國立臺灣海洋大學 === 食品科學系 === 93 === Abstract Lactic acid bacteria (LAB) were used to ferment two fermented adlay dairy foods. Two adlays are: Taichung No. 1 (Tc1) and Taichung Shuenyu No. 4 (Ts4). The 3 and 5 g fermented adlay dairy foods that pH value under 4.6, titratable acidity for 0.78-0.95%...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/93394828389336576395 |