Effect of spray drying temperature of yoghurt on the survival of starter cultures, moisture content and sensoric properties of yoghurt powder
- 1 July 2000
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 44 (4) , 257-260
- https://doi.org/10.1002/1521-3803(20000701)44:4<257::aid-food257>3.0.co;2-e
Abstract
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