VIABILITY OF LACTIC ACID BACTERIA IN FROZEN YOGHURT PREPARED WITH LOW ENERGY CONTENT
Frozen yoghurt and yoghurt like ice-cream are becoming popular and preferable dairy food for consumption. Therefore, the results of the frozen yoghurt made with low fat and replacing 25% of its sucrose content with sorbilol as low energy can lent revealed that: non fat trealment recorded decreasi...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Árabe |
| Publicado em: |
Mansoura University, Faculty of Agriculture
2004-01-01
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| coleção: | Journal of Food and Dairy Sciences |
| Assuntos: | |
| Acesso em linha: | https://jfds.journals.ekb.eg/article_239763_5d4c64c6c709b6cf476315b2db6f0063.pdf |
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