Fabrication of red cheese by using Monascus purpureus
碩士 === 東海大學 === 食品科學系 === 99 === Recently angkak has been applied to a wide variety of health food, since its versatile functionality. The objective of this research is to attempt using Monascus purpureus to fabricate a novel red cheese. The cheese samples of the study were prepared by regular metho...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/31577361220644059920 |