Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Molecular Medicine,Microbiology
Reference39 articles.
1. Sibel Y, Fahrettin G (2008) Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. J Food Eng 86(1):122–132
2. Fito P, Chiralt A, Betoret N, Gras M, Chafer M, Martinez-Monzo J, Andres A, Vidal D (2000) Vacuum impregnation and osmotic dehydration on matrix engineering application in functional fresh food development. J Food Eng 49(2–3):175–183
3. Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, Calder PC (2014) Expert consensus document: the international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat Rev Gastroenterol 11(8):506–514
4. Hashemi M, Gheisari HR, Shekarforoush S (2015) Preparation and evaluation of low-calorie functional ice cream containing insulin, lactulose and Bifidobacterium lactis. Int J Dairy Technol 68:183–189
5. PDL DS, de Fátima Bezerra M, Olbrich dos Santos KM, Pinto Correia RT (2015) Potentially probiotic ice cream from goat’s milk: characterization and cell viability during processing, storage and simulated gastrointestinal conditions. Food Sci Technol 62:452–457
Cited by
77 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献