Characterization of curd made with lao-chao culture filtrate and probiotics
博士 === 國立臺灣大學 === 畜產學研究所 === 93 === The purpose of the study is to combine the physiological functionality of probiotics (Lactobacillus acidophilus and Bifidobacterium longum) and the milk-clotting activity of culture filtrate from lao-chao to develop a new dairy product which was different from the...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/64741022310004264679 |