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Survival of Bifidobacterium bifidum in ice cream supplemented with fruit syrup for use as a probiotic food

1999

Fathi, F.A. (National Research Center, Cairo (Egypt). Food Technology and Dairy Dept.)

AGROVOC Keywords
acidez acidity almacenamiento bifidobacterium enriquecimiento de los alimentos food enrichment fruit juices helado icecream jugo de frutas jus de fruits organoleptic properties ph probiotics probiotique stockage storage
Bibliographic information
Volume 24 Issue 2 ISSN 1110-0346
Pagination
pp. 743-748
Other Subjects
Complementation; Propiedades organolepticas; Acidite; Probioticos; Propriete organoleptique; Creme glacee
Language
English
Note
Summaries (Ar, En)
3 tables; 18 ref.
Type
Summary
2000-08-15
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