Fig. 2From: Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine startersImages of air-blast dried yeast cells mixed with wheat flour, nuruk, artichoke power, and lactomil. All excipients were added at a concentration of 2 g and air-blast dried until moisture content of samples was <10%Back to article page