The Effects of Fermentation Supplement and Cryoprotectants on the Survival of Lactic Acid Bacteria in Fermented Okara
碩士 === 國立嘉義大學 === 食品科學系研究所 === 101 === Soybean (Glycine max (L.) Merrill) is classified according to the color of seed coat. Soybean is a nutritious crop containing 40% protein, 20% fat, 22% fiber, 7% carbohydrate and 6% ash. Soybean also contains many functional ingredients such as isoflavones, sap...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/72998350387679943809 |