FUNCTIONAL, RHEOLOGICAL AND MICROSTRUCTURAL PROPERTIES OF FREEZE-DRIED YOGHURT POWDER
Author:
Publisher
Association of Food Technology, Turkey
Subject
General Medicine
Reference37 articles.
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4. Carvalho, M.J., Perez-Palacio, T., Ruiz-Carrascal, J. (2017). Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam. LWT-Food Science and Technology.80:328-334, doi: https://doi.org/10.1016/j.lwt.2017.02.039
5. Chutrtong, J. (2015). Survival of probiotic bacteria ın freeze - dry yogurt starter cultures storage at 4 and 30 degree celsius. Procedia Social and Behavioral Sciences. 191: 2219-2225, doi: https://doi.org/10.1016/j.sbspro.2015.04.514
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