Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt

Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt

(2011) RAHIL REZAEI et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum

(2011) T. Dhewa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Formation of volatiles and fattyacids of therapeutic importance in the probiotic Lactobacillus plantarum LPcfr adapted to resist GIT conditions

(2010) G. Vanaja et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Ice-cream as a probiotic food carrier

(2009) Adriano G. Cruz et al.   FOOD RESEARCH INTERNATIONAL

Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena

(2008) Christos Soukoulis et al.   FOOD CHEMISTRY

Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt

(2008) CHRISTOS SOUKOULIS et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

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

(2008) A.S. Akalın et al.   JOURNAL OF FOOD SCIENCE

RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITION

(2008) TATDAO PASEEPHOL et al.   JOURNAL OF TEXTURE STUDIES