ARTISAN STRAWBERRY ICE CREAM MADE WITH SUPPLEMENTATION OF LACTOCOCCI OR LACTOBACILLUS ACIDOPHILUS
- Author
- BELGEC VARDAR, N1 ; ÖKSÜZ, Ö1 2
[1] Department of Food Engineering, Faculty of Agriculture University of Namik Kemal, 59030 Tekirdag, Turkey
[2] Tarim Il Mudurlugu, 16200 Bursa, Turkey - Source
Italian journal of food science. = Rivista italiana di scienza degli alimenti. 2007, Vol 19, Num 4, pp 403-412, 10 p ; ref : 1 p.1/4
- ISSN
- 1120-1770
- Scientific domain
- Food science technology
- Publisher
- Chiriotti, Pinerolo
- Publication country
- Italy
- Document type
- Article
- Language
- English
- Author keyword
- highly acidic fruits lactic acid bacteria probiotic bacteria strawberry ice cream
- Keyword (fr)
- Bactérie lactique Crème glacée Fraise (fruit) Fruit Lactobacillus acidophilus Probiotique Supplémentation Alimentation Bactérie Lactobacillaceae Produit laitier
- Keyword (en)
- Lactic acid bacteria Ice cream Strawberry Fruit Lactobacillus acidophilus Probiotic Supplementation Feeding Bacteria Lactobacillaceae Dairy product
- Keyword (es)
- Bacteria láctica Helado Fresa (fruta) Fruto Lactobacillus acidophilus Probioticó Suplementación Alimentación Bacteria Lactobacillaceae Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A16 Vertebrates: anatomy and physiology, studies on body, several organs or systems / 002A16E Feeding. Feeding behavior
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries Vertebrates : anatomy and physiology, studies on body, several organs or systems
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19976351
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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