Survival of Lactobacillus delbrueckii UFV H2b20 in ice cream produced with different fat levels and after submission to stress acid and bile salts

Published 2012 View Full Article

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Title
Survival of Lactobacillus delbrueckii UFV H2b20 in ice cream produced with different fat levels and after submission to stress acid and bile salts
Authors
Keywords
-
Journal
Journal of Functional Foods
Volume 5, Issue 1, Pages 503-507
Publisher
Elsevier BV
Online
2012-10-31
DOI
10.1016/j.jff.2012.10.003

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