Influence of Novel Infrared Freeze Drying of Rose Flavored Yogurt Melts on Their Physicochemical Properties, Bioactive Compounds and Energy Consumption
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DOI: 10.1007/s11947-019-02368-x
Abstract: Attempt was made to produce a novel snack viz. dried rose flavored yogurt melts via the use of infrared freeze drying (IRFD). Selected physicochemical properties; color; hardness; rehydration time; total phenolics, flavonoids, and anthocyanins contents;… read more here.
Keywords: freeze drying; rose flavored; energy; flavored yogurt ... See more keywords