TY - GEN 
AU - Aragón Rojas, Stephania
AU - Ruiz Pardo, Ruth Yolanda
AU - Hernández Álvarez, Alan Javier
AU - Quintanilla Carvajal, María Ximena
PY - 2019
SN - 1532-2300
UR - http://hdl.handle.net/10818/48108
AB - The aim was to study the effect of sublimation temperature (from –20  C to –10  C) and
sublimation time (from 18 to 40 h) on the viability of Lactobacillus fermentum K73, the moisture content and the texture features by response surface methodology....
LA - eng
PB - Drying Technology
KW - Freeze-drying
KW - Maltodextrin
KW - Probiotic
KW - Sublimation conditions
TI - Sublimation conditions as critical factors during freeze-dried probiotic powder production
DO - 10.1080/07373937.2019.1570248
ER -