Novel method of zinc ions supplementing with fermented and unfermented ice cream with using PEF

International Journal of Food Science and Technology

Volumn 54, Issue 6, 2019, Pages 2035-2044

  Pankiewicz, Urszula ^a   Góral, Małgorzata ^a   Kozłowicz, Katarzyna ^a   Góral, Dariusz ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Fermented; ice cream; pulsed electric field; unfermented; zinc

Indexed keywords

ADHESIVES; BACTERIA; ELECTRIC FIELDS;

CARBOHYDRATE CONTENT; FAT CONTENTS; FERMENTED; ICE CREAMS; LACTOBACILLUS RHAMNOSUS; LOWER HARDNESS; PULSED ELECTRIC FIELD; UNFERMENTED;

ZINC;

EID: 85060552058     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.14103     Document Type: Article

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