Screening of starters of lao-chao and characterization of milk-clotting enzyme
博士 === 國立臺灣大學 === 畜產學研究所 === 88 === This study was conducted to develop an oriental-style dairy product coagulated with culture filtrates from lao-chao, a fermented rice product well known in China, for meeting consumer preferences for a low-acid or non-sour tasting yogurt-like product. However, it...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2000
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| Online Access: | http://ndltd.ncl.edu.tw/handle/74972967478814865093 |