Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM

Published 2017 View Full Article

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Title
Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM
Authors
Keywords
Probiotic viability, Prebiotic, Storage, Physicochemical properties, Sensory acceptance
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 82, Issue -, Pages 192-198
Publisher
Elsevier BV
Online
2017-04-18
DOI
10.1016/j.lwt.2017.04.049

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