Optimization of the viability of probiotics in a fermented milk drink by the response surface method

MING-JU CHENChen, K.-N.K.-N.ChenLin, C.-W.C.-W.Lin2018-09-102018-09-102004http://www.scopus.com/inward/record.url?eid=2-s2.0-4344707959&partnerID=MN8TOARShttp://scholars.lib.ntu.edu.tw/handle/123456789/306914Optimization of the viability of probiotics in a fermented milk drink by the response surface methodjournal article10.5713/ajas.2004.7052-s2.0-4344707959