Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks
Effects of four different drying methods on the colour, texture, sensory quality, microstructure, bacterial viability and storage stability of probiotic-enriched apple snacks were assessed. The drying methods were air drying (AD), freeze drying (FD), freeze drying followed by microwave vacuum drying...
Gardado en:
| Principais autores: | , , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
KeAi Communications Co., Ltd.
2018-01-01
|
| Series: | Journal of Integrative Agriculture |
| Assuntos: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S2095311917617428 |
| Tags: |
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|