FREEZE DRYING OF YOGHURT WITH CANDIED CHESTNUT PUREE: SURVIVAL OF LACTIC ACID BACTERIA AND DETERMINATION OF PHYSICAL PROPERTIES


ERGUN K., Tiryaki-Gunduz G. , SAKIN-YILMAZER M., DİRİM S. N. , Kaymak-Ertekin F.

ITALIAN JOURNAL OF FOOD SCIENCE, cilt.25, ss.470-475, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 25 Konu: 4
  • Basım Tarihi: 2013
  • Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
  • Sayfa Sayıları: 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.