Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert
In this study, frozen fermented desserts containing Lactobacillus acidophilus (La‐05; L) and Bifidobacterium bifidum (Bb‐12; B), were made from bovine (W), soya (S), coconut (C) and composite (i.e. combinations of coconut or bovine milks with soya milk) milks. The changes in frozen dessert eating qu...
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Veröffentlicht in: | International journal of dairy technology 2016-02, Vol.69 (1), p.71-80 |
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Format: | Artikel |
Sprache: | eng |
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