Study the Possibility of Manufacturing Therapeutic Ice Cream by Adding Synbiotic and Study its Microbiological and Sensory Characteristics
The study was conducted to prepare control, probiotic (Lactobacillus acidophilus), and synbiotic (L. acidophilus and inulin) ice cream, L. acidophilus content, pH, titratable acidity, sensory properties were evaluated during frozen storage periods. L. acidophilus counts were the higher in synbiotic...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Journal of Pure and Applied Microbiology
2020-09-01
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| Series: | Journal of Pure and Applied Microbiology |
| Subjects: | |
| Online Access: | https://microbiologyjournal.org/study-the-possibility-of-manufacturing-therapeutic-ice-cream-by-adding-synbiotic-and-study-its-microbiological-and-sensory-characteristics/ |