Effect of the drying method and texture improvers on reconstitution behavior of yogurt powder: physical and microbiological properties
BACKGROUND: One of the most used and effective preservation strategies in foods is drying. However, there are problems with the rheological properties, color, and viability of lactic acid bacteria in the yogurt once reconstituted when applying such conservation strategies. OBJECTIVES: Determine t...
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| Auteurs principaux: | , , , , , |
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| Format: | article |
| Langue: | EN |
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Universidad de Antioquia
2021
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| Accès en ligne: | https://doaj.org/article/609d9f599a8f44e4bae95600a4129c1c |
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