Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun Levels

✍ Scribed by Juliana L. Ferraz; Adriano G. Cruz; Rafael S. Cadena; Monica Q. Freitas; Uelinton M. Pinto; Celio C. Carvalho; Jose A.F. Faria; Helena M.A. Bolini

• Book ID: 111407218
• Publisher: Institute of Food Technologists
• Year: 2012
• Tongue: English
• Weight: 529 KB
• Volume: 77
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2011.02508.x