Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt
Abstract: In this research, foaming technology was applied to obtain powdered yogurt from commercial yogurt at lower temperatures than the typical temperatures used during the dehydration process; the viability of lactic acid bacteria (LAB) was evaluated after the application of different drying tec...
| Autores principales: | , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | English |
| Publicado: |
Molecular Diversity Preservation International
2021
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| Materias: | |
| Acceso en línea: | http://eprints.uanl.mx/23269/1/23269.pdf |