Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert-Reference-Cited by-同舟云学术

Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert

Published:2015-05-09 Issue:1 Volume:69 Page:71-80
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Aboulfazli Fatemeh¹,Baba Ahmad Salihin¹,Misran Misni²

Affiliation:

1. Institute of Biological Sciences; Faculty of Science; University of Malaya; Kuala Lumpur 50603 Malaysia

2. Department of Chemistry; Faculty of Science; University of Malaya; Kuala Lumpur 50603 Malaysia

Funder

University of Malaya Research Grant

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference31 articles.

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3. Influence of soy protein isolate on physical and sensory properties of ice cream;Akesowan;Thai Journal of Agricultural Science,2009

4. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream;Akin;Food Chemistry,2007

5. Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations;Alamprese;International Dairy Journal,2002

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