Probiotic non-dairy frozen dessert: Technological and sensory aspects and industrial challenges
Author:
Funder
CNPQ
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference58 articles.
1. Effect of vegetable milk on survival of probiotics in fermented ice cream under gastrointestinal conditions;Aboulfazli;Food Science and Technology Research,2015
2. The rheology and physical properties of fermented probiotic ice creams made with dairy alternatives;Aboulfazli;International Journal of Food Engineering,2015
3. Effects of fermentation by Bifidobacterium bifidum on the rheology and physical properties of ice cream mixes made with cow and vegetable milks;Aboulfazli;International Journal of Food Science and Technology,2015
4. Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert;Aboulfazli;International Journal of Dairy Technology,2016
5. A review on Bacillus coagulans as a Spore-Forming Probiotic;Adibpour;Applied Food Biotechnology,2019
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