Selecting and identifying lactic acid bacteria in sourdough and adding to flour to develop banana flower sourdough steamed bread
碩士 === 國立嘉義大學 === 食品科學系研究所 === 106 === The objective of this study is screening the best lactic acid bacterial strain for sourdough with best fermentation quotient and adding the best antioxidant banana flower powder to increase added value of steamed bread. The sourdough microorganism was selected...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/mms9ns |