Effects of Fermenting and Dehydrating Techniques on Enzymatic Activities and Functional Compounds of Natto
博士 === 大葉大學 === 生物產業科技學系 === 99 === The thesis was to study the effects of fermenting and dehydrating techniques on enzymatic activity and functional compounds of Natto and Tempeh. Six experiments were conducted to achieve the above objectives. Experiment I (Chapter 3) was conducted to evaluate the...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/56190667688669132327 |