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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Bibliographic Details
Main Authors: Sukarno, Ari Surya, Nurliyani, Nurliyani, Indratiningsih, Indratiningsih
Format: Conference or Workshop Item
Language:English
Published: 2014
Subjects:
Agronomy
Food technology
Livestock
Online Access: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

Internet

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

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