Investigation of formula and functional properties of fermented whey beverage
碩士 === 大同大學 === 生物工程學系(所) === 97 === Fresh whey from a local dairy was used as a raw material to make many kinds of beverages with alcohol and non-alcohol. Several kinds of sparkling beverages with alcohol less than 0.5% (v/v) or with 4% (v/v) alcohol were developed in this study. We also developed...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/48491032712766569145 |