Development of soya-milk cheese by using Lactococcus lactis subsp. lactis and rennin-like enzyme from Mucor pusillus
碩士 === 國立屏東科技大學 === 食品科學國際碩士學位學程 === 106 === Cheese is one of the most widely consumed fermented dairy products with a growing consumer demand. Hundreds of types of cheese are produced in the world. Between vegetable proteins, soybean is a highly nutritious food material and it plays an important ro...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/yncn9s |