Effect of the Freeze-Drying Process on the Physicochemical and Microbiological Properties of Mexican Kefir Grains
The purpose of this study was to investigate how the properties of Mexican kefir grains (MKG) are affected by the operating parameters used in the freeze-drying process. The factors investigated were the freezing time (3–9 h), freezing temperature (−20 to −80 °C...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-03-01
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| Series: | Processes |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2227-9717/7/3/127 |