Optimization and production of dairy-cereal grain-based probiotic beverage powder and its probiotic survivability under simulated gastric and pancreatic conditions
Abstract The present study uses maize flour and skimmed milk powder to develop a probiotic dairy-cereal-based food powder by spray drying and using response surface methodology for optimization. The processing parameters and ingredients, including inlet spray drying temperature (140–170 ℃), maize fl...
| 出版年: | Discover Food |
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| 主要な著者: | , , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
Springer
2024-05-01
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| 主題: | |
| オンライン･アクセス: | https://doi.org/10.1007/s44187-024-00099-3 |