Development of plant cheese by using Lactobacillus plantarum and protease producing from Mucor pusillus
碩士 === 國立屏東科技大學 === 食品科學系所 === 104 === The production of cheese is fermented from milk, it contains many nutrients. The soymilk and milk have similar nutritional characteristics and nutritional value, which is rich in proteins, lipids, and other minerals as well as vitamin A, vitamin B, and others....
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/68899246880632186371 |