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Quality and microstructure of freeze-dried yoghurt fortified with additives as protective agents
The effect of freeze drying of yoghurt and addition of some additives on the physico-chemical, microbiological, texture, microstructure, and sensory quality of yoghurt was studied. Freeze drying of yoghurt had light effects on the viability of Streptococcus thermophilus and no effect on viability of...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7560582/ https://www.ncbi.nlm.nih.gov/pubmed/33088960 http://dx.doi.org/10.1016/j.heliyon.2020.e05196 |