Powdered Yoghurt Probiotic Quality Produced by Foam-Mat Drying Method with different Drying Temperature and Albumen Level

Powdered Yoghurt Probiotic Quality Produced by Foam-Mat Drying Method with different Drying Temperature and Albumen Level

The study aimes to determine the effect of different drying temperature and albumen level on the quality of powdered yoghurt probiotic produced by foam-mat drying method. Yoghurt was produced by 5% Streptococcus thermophilus and Lactobacillus bulgaricus starter with ratio 1:1, and added 2% L...

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書目詳細資料
Main Authors:	Sukarno, Ari Surya, Nurliyani, Nurliyani, Indratiningsih, Indratiningsih
格式:	Conference or Workshop Item PeerReviewed
語言:	English
出版:	2014
主題:	Agronomy Food technology Livestock
在線閱讀:	https://repository.ugm.ac.id/135352/1/Powdered%20Yoghurt%20Probiotic%20Quality%20Produced%20by%20Foam-Mat%20Drying%20Method%20with%20different%20Drying%20Temperature%20and%20Albumen%20Level.pdf https://repository.ugm.ac.id/135352/
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