Preparation and evaluation of low-calorie functional ice cream containing inulin, lactulose andBifidobacterium lactis
Author:
Affiliation:
1. Department of Food Hygiene and Public Health; School of Veterinary Medicine; Shiraz University; Shiraz 71345-1731 Iran
2. Department of Animal Science; Research Center for Agriculture and Natural Resource of Fars Province; Shiraz 71345-617 Iran
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Reference40 articles.
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3. 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
4. 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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