Effects of ascorbic acid and glucose oxidase levels on the viability of probiotic bacteria and the physical and sensory characteristics in symbiotic ice-cream;Utjecaj različitih koncentracija askorbinske kiseline i glukoza oksidaze na preživljavanje probiotičkih bakterija i na fizikalna i senzorska svojstva u simbiotičkom sladoledu

Mljekarstvo

Volumn 65, Issue 2, 2015, Pages 121-129

  Akin M B ^a   Dasnik, F ^a  

^a HARRAN UNIVERSITY   (Turkey)

Author keywords

Ascorbic acid; Glucose oxidase; Ice cream; Probiotic bacteria

Indexed keywords

EID: 84927702715     PISSN: 0026704X     EISSN: 18464025     Source Type: Journal    
DOI: 10.15567/mljekarstvo.2015.0206     Document Type: Article

References (27)

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