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...

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Bibliographic Details

Main Authors:	Gallardo Rivera, Claudia Tomasa, Báez González, Juan Gabriel, García Alanís, Karla G., Torres Álvarez, Cynthia, Dares Sánchez, Karla, Szymanski, Ana, Amaya Guerra, Carlos Abel, Castillo, Sandra
Format:	Article
Language:	English
Published:	Molecular Diversity Preservation International 2021
Subjects:	QR Microbiología
Online Access:	http://eprints.uanl.mx/23269/1/23269.pdf