Effect of Thickening Additives and Heat Pump Drying Temperature on Probiotics (Lactobacillus casei) and Physicochemical Properties of Mango Powders.

Autor: Thi Tran, Nhi Yen1 (AUTHOR) ttynhicntp2024@gmail.com, Dao Tan, Phat1,2 (AUTHOR), Nghia, Nguyen Huu1 (AUTHOR), Nhu, Dang Be1 (AUTHOR), Duc Vu, Ngoc1 (AUTHOR), Ngoc Nguyen, Quy3 (AUTHOR), Minh Nguyen, Tien3 (AUTHOR), Bao Huynh, Long4 (AUTHOR), Xuan Huynh, Phong5 (AUTHOR), Nguyen, Tung Xuan Tan6 (AUTHOR) xuantung@hcmier.edu.vn, Ağagündüz, Duygu (AUTHOR)
Zdroj: Journal of Food Biochemistry. 12/9/2024, Vol. 2024, p1-11. 11p.
Databáze: Business Source Ultimate
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