Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream

Published 2008 View Full Article

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Title
Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 73, Issue 4, Pages M184-M188
Publisher
Wiley
Online
2008-04-12
DOI
10.1111/j.1750-3841.2008.00728.x

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