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Effect of acidification by lactococci and GDL on physiochemical properties of probiotic Quarg cheese
Autor:
Yu-Chiu Tong, 童育萩
96
The aim of this study was to investigate the effects of different types of acidification on viability and quality of probiotic Quarg cheeses. Two batches of Quarg cheeses were firstly produced by lactococci or GDL acidifications, and they wer
The aim of this study was to investigate the effects of different types of acidification on viability and quality of probiotic Quarg cheeses. Two batches of Quarg cheeses were firstly produced by lactococci or GDL acidifications, and they wer
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/66755850938245946288
