Effects of culture, pH and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creams

Food Science and Technology International

Volumn 13, Issue 4, 2007, Pages 285-291

  Favaro Trindade, C S ^a   De Carvalho Balieiro, J C ^a   Dias, P Félix ^a   Sanino, F Amaral ^a   Boschini, C ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Frozen storage; Ice cream; Lactobacillus acidophilus; Probiotics; Sensory evaluation

Indexed keywords

CELL CULTURE; CONCENTRATION (PROCESS); FOOD PRODUCTS; PH;

FROZEN STORAGE; ICE CREAM; PROBIOTICS; SENSORY EVALUATION; SPONDIAS MOMBIN;

PLANTS (BOTANY);

LACTOBACILLUS ACIDOPHILUS; SPONDIAS MOMBIN;

EID: 36249031878     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013207082387     Document Type: Article

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