Effect of Temperature‐Controlled Microwave Drying on the Physicochemical and Microbiological Properties of Kefir Powder
In this study, the physicochemical and microbiological properties of kefir powders produced using a drying system modified by microwave temperature‐control (MTCM) and foam‐mat drying (FMD) were evaluated. The color parameters ( L , a , and b ) of the kefir powders ranged between 89.68–91.16, −1.54–(−4.48), an...