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Autor:
Jun-You Chien, 簡君祐
88
The study was conducted to select slime-producing lactic acid bacteria for manufacturing ropy yogurt, in order to replace the addition of pectin in the traditional yogurt, and to save the cost of production and improve the quality of yogurt.
The study was conducted to select slime-producing lactic acid bacteria for manufacturing ropy yogurt, in order to replace the addition of pectin in the traditional yogurt, and to save the cost of production and improve the quality of yogurt.
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/76777947148183726403
