FREEZE DRYING OF YOGHURT WITH CANDIED CHESTNUT PUREE: SURVIVAL OF LACTIC ACID BACTERIA AND DETERMINATION OF PHYSICAL PROPERTIES
Articles > Article · 2013
Authors: Kadriye ERGUN, Gülten GÜNDÜZ, Melike SAKIN-YILMAZER, Safiye Nur DİRİM, Figen ERTEKİN
ITALIAN JOURNAL OF FOOD SCIENCE, Journal Indexed in SCI Expanded, International, 2013, vol 25, pp 470-475
Summary
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.