Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics

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Title
Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics
Authors
Keywords
Ice cream, Myrtus communis, Prebiotics, Probiotics, Total phenolic content
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 90, Issue -, Pages 339-345
Publisher
Elsevier BV
Online
2017-12-23
DOI
10.1016/j.lwt.2017.12.049

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