Effects of using Canna starch (Canna edulis Ker) as a natural stabilizer on the quality and stability of yogurt drink during cold storage
碩士 === 國立屏東科技大學 === 動物科學與畜產系所 === 106 === The decreasing of yogurt drink quality will occur during storage. Stabilizer that usually used for maintaining the yogurt quality is a chemical compound namely carboxymethyl cellulose (CMC). CMC will be accumulated in human body with regular consumption, whi...
| 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/b86u9h |