Effect of Pasteurization, Isomaltooligosacchride and Probiotics on the Quality Characteristics of Ice Cream
碩士 === 弘光科技大學 === 食品暨應用生物科技所 === 99 === The aim of the study was to investigate the effects of pasteurization, isomalto-oligosaccharides, and probiotics on the quality of ice cream. In our study, the ice cream that sterilized at 85 ℃ for 2 minutes resulted in bacterial counts of 4.24 ± 0.03 log CFU...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/82751985814991097997 |