Physical characteristic of probiotic ice cream substituted by encapsulated lactic acid bacteria (LAB) with variety of aging time

Journal of Physics: Conference Series

Volumn 1232, Issue 1, 2019, Pages

  Muhardina, V ^a   Sari, P M ^a   Aisyah, Y ^b   Haryani, S ^b  

^a Serambi Mekkah University   (Indonesia)

^b SYIAH KUALA UNIVERSITY   (Indonesia)

Author keywords

[No Author keywords available]

Indexed keywords

LACTIC ACID; QUALITY CONTROL;

AGING TIME; ICE CREAMS; LACTIC ACID BACTERIA; MELTING TIME; PHYSICAL CHARACTERISTICS; PHYSICAL QUALITY; RESEARCH STUDIES; SENSORY ACCEPTABILITIES;

PROBIOTICS;

EID: 85073187639     PISSN: 17426588     EISSN: 17426596     Source Type: Conference Proceeding    
DOI: 10.1088/1742-6596/1232/1/012042     Document Type: Conference Paper

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