The experimental results show: adding 5% cysteine could protest probiotics the best.The flavor of fermented bean yogurt was better.The nutritive value of fermented bean yogurt was improved greatly.

 
  • 結果表明,半胱氨酸的添加量為5%25時(shí),嗜酸乳桿菌存活力最高,酸豆乳的口味較好,所含必需氨基酸較其他高蛋白食物更接近理想含量。
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