Fig. 1From: Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine startersViable yeast cell counts with 5 and 10% skim milk before (filled squares) and after (empty squares) air-blast drying for 2 h. All data are expressed as the mean ± SD (n = 3)Back to article page