Effects of Lactobacillus rhamnosus GG addition in ice cream

International Journal of Dairy Technology

Volumn 58, Issue 4, 2005, Pages 200-206

  Alamprese, Cristina ^a   Foschino, Roberto ^a   Rossi, Margherita ^a   Pompei, Carlo ^a   Corti, Silvia ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Ice cream; Lactobacillus rhamnosus GG; Probiotics; Stress factor

Indexed keywords

SUGAR;

ACIDITY; ARTICLE; CELL; CRYOPRESERVATION; FACTORIAL ANALYSIS; FREEZING; ICE CREAM; LACTOBACILLUS RHAMNOSUS; MELTING POINT; MICROBIAL COLONIZATION; NONHUMAN; PH; PRIORITY JOURNAL; TEMPERATURE; VISCOSITY;

LACTOBACILLUS RHAMNOSUS;

EID: 27844581643     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2005.00214.x     Document Type: Article

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