Survival of Pro-biotic Microorganisms for Improvement of Nutritional Quality of Ice Cream

Indian Chemical Engineer

Volumn 53, Issue 3, 2011, Pages 182-194

  Ghosh, Debasree ^a   Chattopadhyay, Parimal ^b  

^a UNIVERSITY OF CALCUTTA   (India)

^b GURU NANAK INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Acceptable; Lactobacillus acidophilus; Lactobacillus casei; Pro biotic ice cream; Survival

Indexed keywords

ACCEPTABLE; ICE CREAMS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; SURVIVAL;

BACILLI; HARDENING; MICROORGANISMS;

CELL CULTURE;

EID: 84864579297     PISSN: 00194506     EISSN: None     Source Type: Journal    
DOI: 10.1080/00194506.2011.659539     Document Type: Article

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