Postępy Techniki Przetwórstwa Spożywczego > 2018 > nr 2 > 79--84
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journal ISSN : | 0867-793X |
journal e-ISSN : | 2719-3691 |
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Bibliography
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[1] BAYROCK D., W.M. INGLEDEW. 1997. „Fluidized bed drying of baker`s yeast: moisture levels, drying rates, and viability changes during drying”. Food Research International 30: 407-415.
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[2] BHANDARI B.R., K.C. PATEL, X.D. CHEN. 2008. „Spray drying of food materials-process and product characteristics”. Drying Technologies in Food Processing 4: 113-157.
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[3] BOLAT I.C., M. TURTOI, M.C. WALSH. 2009. „Influence of yeast drying process on different lager brewing strains viability”. Journal of Agroalimentary Processes and Technologies 15: 370-377.