Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk-Reference-Cited by-同舟云学术

Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk

Published:2021-03 Issue:1 Volume:41 Page:167-173
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ACU Merve¹^ORCID,KINIK Ozer²^ORCID,YERLIKAYA Oktay²^ORCID

Affiliation:

1. Izmir Food Control Laboratory Directorate, Turkey

2. Ege University, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v41n1/0101-2061-cta-fst39419.pdf

Reference43 articles.

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2. Effects of inulin and different sugar levels on viability of probiotic bacteria and the physical and sensory characteristics of probiotic fermented ice cream;Akin M. S.;Milchwissenschaft. Milk Science International,2005

3. Probiotics properties of ice creams produced with dietary fibres from by-products of the industry;Ayar A.;International Journal of Dairy Technology,2018

4. The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream;Balthazar C. F.;Food Chemistry,2018

5. The sensory evaluation of dairy products;Bodyfelt F. W.,1988

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