Evaluation of the Physicochemical Characteristics of a Blend Fruit Juice Powder Mixed with <i>Lactiplantibacillus plantarum</i>: A Comparison of Spray Drying and Freeze Drying

<div>Images of the probiotic fruit juice powder obtained by (a) spray drying and (b) freeze drying methods.</div>

Journal of Food Processing and Preservation

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Figure 1

Figure 1: Evaluation of the Physicochemical Characteristics of a Blend Fruit Juice Powder Mixed with <i>Lactiplantibacillus plantarum</i>: A Comparison of Spray Drying and Freeze Drying 

Figure 1 | Evaluation of the Physicochemical Characteristics of a Blend Fruit Juice Powder Mixed with Lactiplantibacillus plantarum: A Comparison of Spray Drying and Freeze Drying 