survival of lactobacillus acidophilus and bacillus coagulans in probiotic and low-fat synbiotic ice-creams
Clicks: 154
ID: 252303
2013
In this study, survival of Lactobacillus acidophilus and Bacillus coagulans after freezing and during 90 days of storage at -18○C in probiotic and low-fat synbiotic ice-cream was evaluated. Addition to a control group (which was ordinary ice-cream), two probiotic ice-creams were formulated using L. acidophilus and B. coagulans and two synbiotic ice-creams were prepared using the aforementioned microorganisms but replacing 5% of milk-fat with inulin. The total solids of the ice-cream mixes did not differ significantly, however there was a significant difference (p
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hashemi2013bihdsht-isurvival
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| Authors | ;M Hashemi;H.R Gheisari;S.S Shekarforoush |
| Journal | nursing inquiry |
| Year | 2013 |
| DOI | DOI not found |
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