Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun Levels
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Title
Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun Levels
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 77, Issue 1, Pages S24-S28
Publisher
Wiley
Online
2012-01-20
DOI
10.1111/j.1750-3841.2011.02508.x
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