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Journal of Food Science

Volumn 55, Issue 4, 1990, Pages 1008-1010

Survival of Lactic Acid Bacteria during Spray Drying of Plain Yogurt

(2) KIM, SUK SHIN a BHOWMIK, SANTI R a

a OHIO STATE UNIVERSITY (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987277757 PISSN: 00221147 EISSN: 17503841 Source Type: Journal
DOI: 10.1111/j.1365-2621.1990.tb01585.x Document Type: Article

Times cited : (97)

References (17)

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5
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6
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- Physical properties of nonfat dry milk as influenced by spray drying conditions. Paper pre‐ sented at 1967 Winter Meeting of Amer. Sot. Agr. Eng., MI, Dec. 12–15.
- (1967)
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7
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- Draft international standard ISO/DIS 7889. Yogurt‐enumeration of characteristic microorganism‐colony count technique at 37°C.
- (1985)

8
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- Effect of drying conditions on cell viability and functional properties of single‐cell protein
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- Labuza, T.P.¹ Jones, K.A.² Sinskey, A.J.³ Gomez, R.⁴ Wilson, S.⁵ Miller, B.⁶

9
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- Engineering factors in single‐cell protein production. II. Spray drying and cell viability
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10
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11
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- Survival of Salmonella and Escherichia coli during the spray drying of various food products
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- Miller, D.L.¹ Goepfert, J.M.² Amundson, C.H.³

12
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13
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- Lactic starter culture concentrates
- Ch. 3. In, H.J. Peppler, D. Perlman, Academic Press, New York, N.Y
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16
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17
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- Vacuol formation in spray powder partcles. 3. Atomization and droplet drying
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.