Maintaining the Viability of Probiotic Lactobacillus Casei 01 as Affected with different Making Techniques of Ice Milk
The purpose of this study was to determine the effect of using three making techniques on the survival rate of Lactobacillus casei 01 in ice milk containing three different levels of sugar (13, 15 and 17%). To meet this objective, the first technique was done by inoculating of ice milk mix with L.c...
محفوظ في:
| المؤلفون الرئيسيون: | , , , |
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| التنسيق: | Artigo |
| اللغة: | Árabe |
| منشور في: |
Mansoura University, Faculty of Agriculture
2020-03-01
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| سلاسل: | Journal of Food and Dairy Sciences |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://jfds.journals.ekb.eg/article_80839_e08e0f529ea95e182076175c87dbf13f.pdf |
| الوسوم: |
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