Structural basis of the impact of microwave drying on survival and shelf life of Lactobacillus paracasei
Author:
Funder
AiF
Industrial Collective Research
German Ministry of Economic Affairs and Energy
Western Dairy Center at Utah State University to establish a Biostructure Center
Publisher
Elsevier BV
Subject
Food Science
Reference31 articles.
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3. Microwave-freeze drying of lactic acid bacteria: Influence of process parameters on drying behavior and viability;Ambros;Innov Food Sci Emerg,2018
4. Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG;Ananta;International Dairy Journal,2005
5. Models for sorption isotherms for foods: A review;Basu;Drying Technology,2006
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