The effects of exopolysaccharide-producing lactic acid bacteria on the qualities of caprine yogurt
碩士 === 東海大學 === 畜產學系 === 90 === Ropy lactic acid bacteria were used to manufacture ropy caprine milk yogurt, in order to improve the qualities of caprine milk yogurt. Four ropy strains, Streptococcus thermophilus A1, A2, Lactobacillus bulgaricus B2, E and two commercial strains, Streptococcus thermo...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/08292126855595646008 |