Investigation of the possible use of probiotics in ice cream manufacture

By T. Turgut, S. Çakmakçı. 2009

92 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/7fcc05de3b85d8fdc52df36f4b32de808df87d33

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. A. Mortazavian
2. R. Mohammadi
3. A. Cruz
4. R. Khosrokhavar

In Nutrition and Dietetics

1. A. Mortazavian
2. R. Mohammadi
3. A. Cruz
4. R. Khosrokhavar

Citations in the corpus

• Probiotic ice cream: viability of probiotic bacteria and sensory properties (2011, background): “Fat=6% or 8.5%; sucrose=9%; nonfat milk solid=11.59; stabilizer/emulsifier=0.4; skim milk powder=5%; final pH∼6 L. acidophilus (DSMZ 20079) B. bifidum (DSMZ 200456) 90 days at -20°C >10 6 CFU/g Turgut and Cakmakci (2009) Ann Microbiol”