Properties of ice-cream fortified with zinc and lactobacillus casei

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 15, Issue 4, 2016, Pages 367-377

  Gheisari, Hamid R ^a   Ahadi, Leila ^b   Khezli, Sanaz ^b   Dehnavi, Tayebeh ^c  

^a SHIRAZ UNIVERSITY   (Iran)

^b Azad University Yasuj   (Iran)

^c Ramak Bita Ice Cream Company   (Iran)

Author keywords

Fortification; Ice cream; Lactobacillus casei; Zinc

Indexed keywords

ICE CONTROL; ZINC;

COMMERCIAL PRODUCTIONS; EXPERIMENTAL GROUPS; FORTIFICATION; ICE CREAMS; LACTOBACILLUS CASEI; ORGANOLEPTIC PROPERTIES; PHYSICOCHEMICAL PROPERTY; TEXTURAL PROPERTIES;

ICE;

PROBIOTIC AGENT; ZINC;

ADULT; ANALYSIS; BACTERIAL COUNT; CHEMICAL PHENOMENA; FEMALE; FOOD CONTROL; FOOD HANDLING; FORTIFIED FOOD; HUMAN; ICE CREAM; LACTOBACILLUS CASEI; MALE; MICROBIOLOGY; MIDDLE AGED; PH; TASTE; YOUNG ADULT;

ADULT; CHEMICAL PHENOMENA; COLONY COUNT, MICROBIAL; FEMALE; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD, FORTIFIED; HUMANS; HYDROGEN-ION CONCENTRATION; ICE CREAM; LACTOBACILLUS CASEI; MALE; MIDDLE AGED; PROBIOTICS; TASTE; YOUNG ADULT; ZINC;

EID: 85011589257     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: 10.17306/J.AFS.2016.4.35     Document Type: Article

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