Ice-cream as a probiotic food carrier
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference64 articles.
1. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice-cream;Akalin;Journal of Food Science,2008
2. Effects of inulin and different sugar levels on viability of probiotic bacteria and the physical and sensory characteristics of probiotic fermented ice-cream;Akin;Milchwissenschaft,2005
3. Effects of inulin and sugar levels on the viability of yoghurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream;Akyn;Food Chemistry,2007
4. Effects of Lactobacillus rhamnosus CG addition in ice-cream;Alamprese;International Journal of Dairy Technology,2005
5. Survival of Lactobacillus johnsonii La1 and the influence of its addition in retail-manufactured ice-cream produced with different sugar and fat concentration;Alamprese;International Dairy Journal,2002
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