Effect of different drying methods on the quality attributes of probiotic-enriched cheese chips
In this study, the possibilities of producing probiotic-enriched cheese chips from White cheese (fresh) using various drying methods including natural air drying at 25 °C for 24 hours, microwave drying at 180 W for 120 seconds, and tray drying at 25 °C for 4 hours with an air velocity of 1.3 m/s wer...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2025-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/480101 |
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