Functionality of mung bean (Vigna radiate L.) 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 === 104 === This study aimed to improve the functionality of mung bean, sample was hydrolyzed by cellulase and amylase, and further fermented by Lactobacillus johnsonii BCRC 17010 or Lactobacillus plantarum subsp. BCRC 10069. After 2 hr hydrolysis at 50oC by the combi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/55890434315175129025 |