Comparison of Three Treatments (Two Fermented Treatments and One Nonfermented Treatment) in Production of Synbiotic Ice Cream

Journal of Food Processing and Preservation

Volumn 41, Issue 2, 2017, Pages

  Golestani, Mozhdeh ^a   Pourahmad, Rezvan ^a  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA;

BIFIDOBACTERIUM LACTIS; FINAL PRODUCT PROPERTIES; FREEZING AND THAWING; LACTOBACILLUS ACIDOPHILUS; ORGANOLEPTIC QUALITY; PROBIOTIC BACTERIA; PROBIOTIC CULTURES; SENSORY PROPERTIES;

FERMENTED MILK;

EID: 84994144926     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12839     Document Type: Article

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