Effects of inulin and different sugar levels on viability of probiotic bacteria and the physical and sensory characteristics of probiotic fermented ice-cream

Milchwissenschaft

Volumn 60, Issue 3, 2005, Pages 297-301

  Akin, M Serdar ^a  

^a HARRAN UNIVERSITY   (Turkey)

Author keywords

Ice cream (composition and probiotics)

Indexed keywords

BACTERIUM LACTIS;

EID: 22244445787     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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