利用反應曲面法評估經麴菌和乳酸菌發酵黑豆豆渣之最佳發酵條件影響及機能性
碩士 === 國立嘉義大學 === 食品科學系研究所 === 104 === Okara is a residue of soymilk or tofu. Although okara is rich in proteins, lipid, dietary fiber, microorganisms are apt to grow in okara because of high moisture. Therefore, drying is essential process for efficiently using okara. In this present study, okara w...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/86772325987833462656 |