Survival of probiotic cultures in low-fat ice-cream

By I. Haynes, M. Playne. 2002

97 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/d58b5f976edec283c85e98a53c02e51c1d61c832

How researchers see this paper

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

Citations in the corpus

• Probiotic ice cream: viability of probiotic bacteria and sensory properties (2011, background): “…that, although the counts of probiotic cells decrease significantly throughout storage, the freezing and mixing involved in converting the mix into ice cream have a greater effect on viability loss (Akalin and Erişir 2008; Alamprese et al. 2002; Hagen and Narvhus 1999; Haynes and Playne 2002).”