EFFECT OF XANTHAN GUM MODIFIED FISH GELATIN AND MIXED BACTERIAL CULTURES ON THE GROWTH AND METABOLISM OF PROBIOTICS

EFFECT OF XANTHAN GUM MODIFIED FISH GELATIN AND MIXED BACTERIAL CULTURES ON THE GROWTH AND METABOLISM OF PROBIOTICS

Master's

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Bibliographic Details
Main Author: LE YI
Other Authors: FOOD SCIENCE & TECHNOLOGY
Format: Theses and Dissertations
Language:English
Published: 2022
Subjects:
Fish gelatin; probiotics; binary; metabolic pathway; NMR; food metabolomics; fermented milk；foodomics
Online Access:https://scholarbank.nus.edu.sg/handle/10635/230505
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Institution: National University of Singapore
Language: English

Internet

https://scholarbank.nus.edu.sg/handle/10635/230505

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