Development of yoghurt powder using microwave-assisted foam-mat drying

被引：1
|
作者：
Yüksel, Ayşe Nur [1 ]
机构：
[1] Department of Gastronomy and Culinary Arts, Faculty of Arts and Design, Alanya HEP University, Antalya,07400, Turkey
来源：
Journal of Food Science and Technology | 2021年 / 58卷 / 07期
关键词：
Powders;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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页码：2834 / 2841
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