Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics-Reference-Cited by-同舟云学术

Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics

Published:2018-04 Issue: Volume:90 Page:339-345
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Öztürk Hale İnci^ORCID,Demirci Talha,Akın Nihat

Publisher

Elsevier BV

Subject

Food Science

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4. Challenges in the addition of probiotic cultures to foods;Champagne;Critical Reviews in Food Science and Nutrition,2005

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