Optimisation of foam‐mat drying of yoghurt and properties of powdered yoghurt-Reference-Cited by-同舟云学术

Optimisation of foam‐mat drying of yoghurt and properties of powdered yoghurt

Published:2019-05-16 Issue: Volume: Page:
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Malik Manisha¹^ORCID,Sharma Alka¹

Affiliation:

1. Department of Food Technology GJUS&T Hisar India

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12594

Reference26 articles.

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2. Foaming, Water Absorption, Emulsification and Gelation properties of Kersting's Groundnut (Kerstingiella geocarpa) and Bambara Groundnut (Vigna subterranean) flours as influenced by Neutral Salts and their concentrations;Aremu M O;Pakistan Journal of Nutrition,2008

3. Foam‐mat drying of shrimp: characterization and drying kinetics of foam;Azizpour M;Agricultural Engineering International: CIGR Journal,2013

4. Physicochemical, microbiological and sensory evaluation of yoghurt sold in Makurdi metropolis;Bibiana I;African Journal of Food Science and Technology,2014

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