Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02453.x/fullpdf
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3. 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
4. Effects of Lactobacillus rhamnosus GG addition in ice cream;Alamprese;International Journal of Dairy Technology,2005
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