Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-012-0679-y.pdf
Reference44 articles.
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3. Allan-Wojtas P, Truelstrup HL, Paulson AT (2008) Microstructural studies of probiotic bacteria-loaded alginate microcapsules using standard electron microscopy techniques and anhydrous fixation. LWT-Food Sci Technol 41:101–108
4. Association of Official Analytical Chemists (2005) Official methods of analysis of AOAC International (18th ed) Maryland, USA.
5. Aziznia S, Khosrowshahi A, Madadlou A, Rahimi J (2008) Whey Protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties. J Dairy Sci 91:2545–2552
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