Influence of product thickness, chamber pressure and heating conditions on production rate of freeze-dried yoghurt-Reference-Cited by-同舟云学术

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Influence of product thickness, chamber pressure and heating conditions on production rate of freeze-dried yoghurt

Published:1995-01 Issue:5 Volume:18 Page:297-307
ISSN:0140-7007
Container-title:International Journal of Refrigeration
language:en
Short-container-title:International Journal of Refrigeration

Author:

Sharma N.K,Arora C.P

Publisher

Elsevier BV

Subject

Mechanical Engineering,Building and Construction

Reference26 articles.

1. Yoghurt: nutritive and therapeutic aspects;Deeth;J Food Protect,1981

2. Nutritional and therapeutic aspects of fermented dairy products;Savaiano;ASDCJ Dentistry Child,1984

3. Lyophilisation of Bulgarian yoghurt;Vitanov,1973

4. Innovative freeze-drying products, NV;Costanzo;Dairy Sci Abstr 35,1991

5. Freeze-dried dietetic products;Osacheva;Molochnayai Myasnaya Promyslennost,1989

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rational primary drying temperature for freeze-drying of fermented dairy products;Drying Technology;2024-05-30

2. Freeze‐Drying of Dairy Products;Freeze Drying of Food Products;2024-01-05

3. Physical and microbiological properties of yoghurt powder produced by refractance window drying;International Dairy Journal;2018-10

4. Powdered yoghurt produced by spray drying and freeze drying: a review;Brazilian Journal of Food Technology;2018-08-16

5. Optimization of Dairy Product Drying Processes;Handbook of Drying for Dairy Products;2017-02-10

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