Optimization of the viability of probiotics in a new fermented milk drink by the genetic algorithms for response surface modeling

MING-JU CHENChen, K.-N.K.-N.ChenLin, C.-W.C.-W.Lin2018-09-102018-09-102003http://www.scopus.com/inward/record.url?eid=2-s2.0-0041792948&partnerID=MN8TOARShttp://scholars.lib.ntu.edu.tw/handle/123456789/301320Optimization of the viability of probiotics in a new fermented milk drink by the genetic algorithms for response surface modelingjournal article10.1111/j.1365-2621.2003.tb05722.x2-s2.0-0041792948