Effects of Different Levels of Refined Cane Sugar and Unrefined Coconut Palm Sugar on the Survivability of Lactobacillus acidophilus in Probiotic Ice Cream and its Sensory and Antioxidant Properties
Low, Ray Hu Pin, Baba, Ahmad Salihin, Aboulfazli, FatemehVolume:
21
Year:
2015
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.21.857
File:
PDF, 781 KB
english, 2015