Survival of Lactobacillus helveticus CNRZ32 in spray dried functional yogurt powder during processing and storage
Fresh set-yogurt fortified with functional lactic acid bacteria (Lactobacillus helveticus CNRZ32) was manufactured in two sets, plain and supplemented with butter milk powder. All samples were spray dried at two specific inlet air temperatures 150 °C and 120 °C, with a fixed outlet temperature at 60...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-10-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X2030059X |