Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream
- 31 December 2007
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 104 (1), 93-99
- https://doi.org/10.1016/j.foodchem.2006.11.030
Abstract
No abstract availableKeywords
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