Formulation of a peach ice cream as potential symbiotic food

Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic ( Bifidobacterium la...

Volledige beschrijving

Bewaard in:
Bibliografische gegevens
Gepubliceerd in:Ciência e Tecnologia de Alimentos
Hoofdauteurs: Fernando Josué VILLALVA, Andrea Paula CRAVERO BRUNERI, Gabriel VINDEROLA, Enzo GONÇALVEZ DE OLIVEIRA, Noelia Fernanda PAZ, Adriana Noemí RAMÓN
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Onderwerpen:
Agrociencias
inulin
Ice cream
probiotic
prebiotic
symbiotic
Online toegang:https://www.redalyc.org/articulo.oa?id=395953031018
Tags: Voeg label toe
Geen labels, Wees de eerste die dit record labelt!

Gelijkaardige items