Probiotic properties of ice creams produced with dietary fibres from by-products of the food industry-Reference-Cited by-同舟云学术

Probiotic properties of ice creams produced with dietary fibres from by-products of the food industry

Published:2017-01-22 Issue:1 Volume:71 Page:174-182
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Ayar Ahmet¹,Siçramaz Hatice¹,Öztürk Serpil¹,Öztürk Yilmaz Suzan¹

Affiliation:

1. Sakarya Universitesi; Esentepe Kampüsü; M1 Blok Kat 2; Serdivan / Sakarya TURKIYE

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12387/fullpdf

Reference42 articles.

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2. Synbiotic yogurt-ice cream produced via incorporation of microencapsulated Lactobacillus acidophilus (la-5) and fructooligosaccharide;Ahmadi;Journal of Food Science and Technology,2014

3. Effects of inulin and different sugar levels on viability of probiotic bacteria and the physical and sensory characteristics of probiotic fermented ice cream;Akın;Milchwissenschaft,2005

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;Akın;Food Chemistry,2007

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