Development of novel Lactobacillus egg roll
碩士 === 國立嘉義大學 === 食品科學系研究所 === 104 === This study investigated the influence of physical and chemical properties of the lactic acid bacteria spores added to egg roll baking powder products, the production of lactic acid bacteria and lactic acid bacteria viable count egg roll at different temperature...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/57681511188526832586 |