Influence of microwave –vacuum drying and hydrocolloids on the survival of starter bacteria and color indices of instant yoghurt
Yoghurt is a fermented product (using lactic acid bacteria as the starter) with a short shelf-life which its shelf-life can be prolonged by drying. Therefore, in this study, the effects of various parameters such as dry matter content (10, 20 and 28 %), microwave power (35, 135 and 260 W), type and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2013-07-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Online Access: | http://journals.rifst.ac.ir/article_67168_5acd588091d868a665c054d8a7d0bb41.pdf |