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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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Detalles Bibliográficos
Autores principales:	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
Formato:	Artículo
Lenguaje:	inglés
Publicado:	Molecular Diversity Preservation International 2021
Materias:	QR Microbiología
Acceso en línea:	http://eprints.uanl.mx/23269/1/23269.pdf

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