Dairy foods and positive impact on the consumer's health-Reference-Cited by-同舟云学术

Dairy foods and positive impact on the consumer's health

Published:2019 Issue: Volume: Page:95-164
ISSN:1043-4526
Container-title:Advances in Food and Nutrition Research
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Author:

Verruck Silvani,Balthazar Celso Fasura,Rocha Ramon Silva,Silva Ramon,Esmerino Erick Almeida,Pimentel Tatiana Colombo,Freitas Mônica Queiroz,Silva Marcia Cristina,da Cruz Adriano Gomes,Prudencio Elane Schwinden

Publisher

Elsevier

Reference316 articles.

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2. Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus;Abghari;International Journal of Food Science & Technology,2011

3. Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream;Aboulfazli;LWT—Food Science and Technology,2016

4. Functional properties of probiotic ice cream produced from goat's milk;Açu;Carpathian Journal of Food Science and Technology,2017

5. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream;Akalın;Journal of Food Science,2008

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