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The cryoprotective effect of some kinds of hydrocolloids during freeze-drying of lactic acid foods.

[In Bulgarian. / En bulgare.]

Author(s) : NATCHEVA I.

Type of article: Article

Summary

The paper deals with the use of cryoprotectors (hydrocolloids) to prevent destruction of lactic flora, when freeze-drying lactic acid products or other probiotic foods.

Details

  • Original title: [In Bulgarian. / En bulgare.]
  • Record ID : 2002-1093
  • Languages: Bulgarian
  • Source: Food Process. Ind. Mag. - vol. 50 - n. 5
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

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