Effects of fermentation by Bifidobacterium bifidum on the rheology and physical properties of ice cream mixes made with cow and vegetable milks

International Journal of Food Science and Technology

Volumn 50, Issue 4, 2015, Pages 942-949

  Aboulfazli, Fatemeh ^a   Baba, Ahmad Salihin ^a   Misran, Misni ^a  

^a UNIVERSITY OF MALAYA   (Malaysia)

Author keywords

Coconut milk; Fermentation; Physical properties; Probiotic ice cream; Soya milk

Indexed keywords

FERMENTATION; FERMENTED MILK; HYSTERESIS; ICE; METAL MELTING; PARTICLE SIZE; PHYSICAL PROPERTIES; PROBIOTICS; VISCOSITY;

APPARENT VISCOSITY; BIFIDOBACTERIUM BIFIDUM; COCONUT MILK; FREEZABLE WATER; ICE CREAMS; MICROSCOPIC STRUCTURES; SOYA MILK; VEGETABLE MILKS;

DAIRIES;

BIFIDOBACTERIUM BIFIDUM;

EID: 84924995468     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12723     Document Type: Article

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