Physical and microbiological properties of yoghurt powder produced by refractance window drying

İsmail Tontul; Firuze Ergin; Emrah Eroğlu; Ahmet Küçükçetin; Ayhan Topuz

doi:10.1016/j.idairyj.2018.06.002

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Physical and microbiological properties of yoghurt powder produced by refractance window drying

İsmail Tontul Firuze Ergin Emrah Eroğlu Ahmet Küçükçetin Ayhan Topuz

Year: 2018 Journal: International Dairy Journal Vol: 85 Pages: 169-176 Publisher: Elsevier BV

DOI: 10.1016/j.idairyj.2018.06.002

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Keywords:

Streptococcus thermophilus Food science Lactobacillus Bacteria Freeze-drying Lactic acid Chemistry Materials science Biology Chromatography Fermentation

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Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Probiotics and Fermented Foods

Life Sciences → Agricultural and Biological Sciences → Food Science

Meat and Animal Product Quality

Life Sciences → Agricultural and Biological Sciences → Animal Science and Zoology

Physical and microbiological properties of yoghurt powder produced by refractance window drying

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