Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt

Journal of Food Engineering

Volumn 111, Issue 4, 2012, Pages 563-569

  Pinto, Stephanie S ^a   Fritzen Freire, Carlise B ^a   Muñoz, Isabella B ^a   Barreto, Pedro L M ^a   Prudêncio, Elane S ^a   Amboni, Renata D M C ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Bifidobacteria; Frozen yogurt; Inulin; Microencapsulation; Probiotic

Indexed keywords

BIFIDOBACTERIA; FROZEN YOGURT; INULIN; MICROENCAPSULATION; PROBIOTICS;

BACTERIA; DAIRY PRODUCTS; POLYSACCHARIDES;

ENCAPSULATION;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM;

EID: 84860262007     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.03.016     Document Type: Article

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