1. Official methods of analysis of AOAC International;AOAC International,2000
2. Optimization of spray drying process parameters for kefir powder using response surface methodology;Atalar;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2015
3. Food powders: Physical properties, processing and functionality;Barbosa-Canovas,2005
4. Spray drying conditions for orange juice incorporated with lactic acid bacteria;Barbosa;International Journal of Food Science and Technology,2017
5. Optimization of spray-drying process conditions for the production of maximally viable microencapsulated L. acidophilus NCIMB 701748;Behboudi-Jobbehdar;Drying Technology,2013