Sublimation conditions as critical factors during freeze-dried probiotic powder production

Aragon Rojas, S, Ruiz Pardo, RY, Quintanilla Carvajal, MX et al. (1 more author) (2019) Sublimation conditions as critical factors during freeze-dried probiotic powder production. Drying Technology: an international journal, 38 (3). pp. 333-349. ISSN 0737-3937

Abstract

Metadata

Authors/Creators:
Keywords: Freeze-drying; maltodextrin; probiotic; sublimation conditions; whey
Dates:
  • Published: 4 March 2019
  • Accepted: 17 October 2018
  • Published (online): 4 March 2019
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 12 Jul 2019 09:00
Last Modified: 24 Jan 2020 14:00
Status: Published
Publisher: Taylor & Francis
Identification Number: https://doi.org/10.1080/07373937.2019.1570248

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