Viability of probiotic micro‐organisms (Lactobacillus acidophilus La‐5 and Bifidobacterium animalis subsp. lactis Bb‐12) in ice cream

By H. Magariños, S. Selaive, Marcia Costa, M. Flores, O. Pizarro. 2007

84 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/db3c84aad38753e5c65ea9f437c809fde23b5fdc

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 Molecular Biology

1. R. Mohammadi
2. A. Cruz
3. A. Mortazavian
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): “Magariños et al. (2007) investigated the viability of probiotic bacteria (Lactobacillus acidophilus La-5 and Bifidobaterium animalis ssp. lactis Bb-12) in ice cream (with 8% fat content).”