Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability

Journal of Dairy Science

Volumn 101, Issue 1, 2018, Pages 37-46

  Akalin A S ^a   Kesenkas, H ^a   Dinkci, N ^a   Unal, G ^a   Ozer, E ^a   Kinik O ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

dietary fiber; probiotic ice cream; probiotic viability; texture

Indexed keywords

FLAVORING AGENT; FOOD ADDITIVE; PROBIOTIC AGENT;

ANALYSIS; ANIMAL; BIFIDOBACTERIUM; DIETARY FIBER; GROWTH, DEVELOPMENT AND AGING; HUMAN; ICE CREAM; LACTOBACILLUS ACIDOPHILUS; METABOLISM; MICROBIOLOGY; TASTE; VISCOSITY;

ANIMALS; BIFIDOBACTERIUM; DIETARY FIBER; FLAVORING AGENTS; FOOD ADDITIVES; HUMANS; ICE CREAM; LACTOBACILLUS ACIDOPHILUS; PROBIOTICS; TASTE; VISCOSITY;

EID: 85035069327     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2017-13468     Document Type: Article

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