FREEZE DRYING OF YOGHURT WITH CANDIED CHESTNUT PUREE: SURVIVAL OF LACTIC ACID BACTERIA AND DETERMINATION OF PHYSICAL PROPERTIES
Makaleler > Tam Makale · 2013
Yazarlar: Kadriye ERGUN, Gülten GÜNDÜZ, Melike SAKIN-YILMAZER, Safiye Nur DİRİM, Figen ERTEKİN
ITALIAN JOURNAL OF FOOD SCIENCE, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2013, cilt 25, ss 470-475
Özet
Yoghurts with varying candied chestnut puree contents were freeze dried to produce a novel product: yoghurt powder containing candied chestnut puree. The amount of surviving lactic acid bacteria in the products was determined.