Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations

✍ Scribed by Cristina Alamprese; Roberto Foschino; Margherita Rossi; Carlo Pompei; Lorena Savani

• Book ID: 117987454
• Publisher: Elsevier Science
• Year: 2002
• Tongue: English
• Weight: 212 KB
• Volume: 12
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(01)00159-5