Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM

LWT

Volumn 82, Issue , 2017, Pages 192-198

  Parussolo, Gilson ^a   Busatto, Rita Tatiana ^a   Schmitt, Janaína ^a   Pauletto, Roberson ^a   Schons, Patrícia Fernanda ^b   Ries, Edi Franciele ^a  

^a FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

^b Science and Technology of Santa Catarina   (Brazil)

Author keywords

Physicochemical properties; Prebiotic; Probiotic viability; Sensory acceptance; Storage

Indexed keywords

DAIRIES; ENERGY STORAGE; FOOD PRESERVATION; FOOD STORAGE; MICROORGANISMS; PHYSICOCHEMICAL PROPERTIES; SENSORY ANALYSIS;

CONSUMER ACCEPTABILITY; MICROBIOLOGICAL ANALYSIS; PREBIOTICS; PROBIOTIC POTENTIALS; PROBIOTIC VIABILITY; SENSORY ACCEPTANCE; SENSORY ATTRIBUTES; TECHNOLOGICAL IMPROVEMENTS;

PROBIOTICS;

EID: 85018465466     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.04.049     Document Type: Article

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