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

Chen, M. J.M. J.ChenChen, K. N.K. N.ChenLin, C. W.C. W.Lin2010-02-262018-06-292010-02-262018-06-292003http://ntur.lib.ntu.edu.tw//handle/246246/177610application/pdf615916 bytesapplication/pdfen-USOptimization of the viability of probiotics in a new fermented milk drink by genetic algorithms for response surface modelingjournal articlehttp://ntur.lib.ntu.edu.tw/bitstream/246246/177610/1/27.pdf