Preparation and Quality of Several Pumpkin (Cucurbita moschata) Products via Natural Lactic Acid Fermentation
博士 === 大葉大學 === 食品暨應用生物科技學系 === 107 === In this study, pumpkin was used as the main raw material for natural lactic acid fermentation and then made into pumpkin powder and pumpkin enzyme products. Experiments were divided into three parts. Firstly, pumpkins were fermented by natural lactic fermentat...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/b6499d |