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...
| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2014
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| Subjects: | |
| 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 |