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...

وصف كامل

التفاصيل البيبلوغرافية

الحاوية / القاعدة:	Journal of the Saudi Society of Agricultural Sciences
المؤلفون الرئيسيون:	Hoda S. El-Sayed, Heba H. Salama, Amr E. Edris
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Springer 2020-10-01
الموضوعات:	Functional yogurt Spray drying Yogurt powder Functional bacteria Lactobacillus helveticusi CNRZ32 Survival
الوصول للمادة أونلاين:	http://www.sciencedirect.com/science/article/pii/S1658077X2030059X