Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt

por Gallardo Rivera, Claudia T., Báez González, Juan Gabriel, García Alanís, Karla G., Torres Álvarez, Cynthia, Dares Sánchez, Karla, Szymanski, Ana, Amaya Guerra, Carlos Abel, Castillo, Sandra
Publicado 2021