properties of kefir manufactured by microencapsulated starter cultures
碩士 === 國立臺灣大學 === 動物科學技術學研究所 === 96 === Kefir is a beverage produced by lactic-alcoholic fermentation of milk using kefir grains. However, kefir grains have a complex microbiological composition that makes it difficult to obtain an optimal and constant starter culture necessary for the production...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/48320901807183338784 |