INFLUENCE of CONCENTRATION of MILK SOLIDS ON FREEZE-DRYING RATE of YOGHURT and ITS QUALITY-Reference-Cited by-同舟云学术

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INFLUENCE of CONCENTRATION of MILK SOLIDS ON FREEZE-DRYING RATE of YOGHURT and ITS QUALITY

Published:1992-07 Issue:3 Volume:15 Page:187-198
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

SHARMA N.K.,ARORA C.P.,MITAL B.K.

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.1992.tb00151.x/fullpdf

Reference25 articles.

1. Technical note: Determination of moisture profiles from temperature measurements during freeze drying

2. M. BLANCHAUD, 1972 . Fermented milk based food and its preparation. French Pat. 20,9,3908.

3. Yogurt: Nutritive and Therapeutic Aspects

Cited by 9 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. Freeze‐Drying of Dairy Products;Freeze Drying of Food Products;2024-01-05

2. Development of yoghurt powder using microwave-assisted foam-mat drying;Journal of Food Science and Technology;2021-02-21

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

4. Yoghurt with candied chestnut: freeze drying, physical, and rheological behaviour;Journal of Food Science and Technology;2012-11-17

5. Preparation of freeze-dried yoghurt as a space food;Journal of Food Engineering;2007-05

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