Review on Production, Storage and Physical Activities of Soymilk Fermented with Lactic Acid Bacteria
碩士 === 國立臺灣海洋大學 === 食品科學系 === 94 === Abstract Lactic acid bacteria have been used lactic acid bacteria for improving the taste or storage on fermented products by people long time ago. Soy beans and related products contain a lot of healthy ingredients which have positive effectiveness on human. Th...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/44741830275417518966 |