Probiotic potential and sensory properties of coconut flan supplemented withLactobacillus paracaseiandBifidobacterium lactis
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2007.01585.x/fullpdf
Reference48 articles.
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2. 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
3. Effects of Lactobacillus rhamnosus GG addition in ice cream;Alamprese;International Journal of Dairy Technology,2005
4. Potentially probiotic and synbiotic chocolate mousse;Aragon-Alegro;LWT - Food Science and Technology,2007
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