Effects of Different Levels of Refined Cane Sugar and Unrefined Coconut Palm Sugar on the Survivability of Lactobacillus Acidophilus in Probiotic Ice Cream and Its Sensory and Antioxidant Properties
Food Science and Technology Research - Switzerland
doi 10.3136/fstr.21.857
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Date
January 1, 2015
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Japanese Society for Food Science and Technology