Functionality of black soybean hydrolysates fermented by probiotic
碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 103 === To improve the functionality of Taiwanese black soybean product, it was hydrolyzed by cellulase, amylase and protease at 50oC, 130rpm. The resulted hydrolysates were then fermented by Lactobacillus plantarum BCRC 10069 or Lactobacillus johnsonii BCRC 17010...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
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| Online Access: | http://ndltd.ncl.edu.tw/handle/xwyf9u |