Evaluation of Physicochemical Traits, Sensory Properties and Survival of Lactobacillus casei in Fermented Soy-Based Ice Cream

Journal of Food Processing and Preservation

Volumn 40, Issue 4, 2016, Pages 681-687

  Homayouni, Aziz ^a   Norouzi, Sharareh ^a  

^a TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION; VISCOSITY;

CONTROL SAMPLES; LACTOBACILLUS CASEI; PHYSICO-CHEMICAL TRAITS; PHYSICOCHEMICAL PROPERTY; PRESERVATION CONDITION; RELATIVE DENSITY; SENSORY PROPERTIES; VIABLE CELLS;

ICE CONTROL;

EID: 84947793900     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12648     Document Type: Article

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