Effects of emulsification time to Lactobacillus acidophilus and Bifidobacterium bifidum survival in ice cream
博士 === 國立屏東科技大學 === 食品生技碩士學位學程在職專班 === 105 === Ice cream is an ideal material for delivery of probiotics to the human body compared to fermented dairy products due to the pH of ice cream is closer to neutral, whereas that the fermented dairy products could be much lower, and lower pH may affect the...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/7v8k6s |