摘要
通过研究添加大豆蛋白水解物对保加利亚乳杆菌培养过程中体系的酸度、粘度、细菌生长量的影响 。
Effects of pH,viscosity and proliferation bacteria of strain were investigated by applying the soy protein hydrolysate to the fermented milk.The results showed that the hydrolysate stimulated the growth of bacteria.
出处
《食品与机械》
CSCD
2000年第1期22-23,共2页
Food and Machinery
