| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277635 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠Development of a probiotic frozen yogurt with microencapsulated bifidobacteria. ⺠Use of inulin and reconstituted skim milk as encapsulating agents. ⺠Survival of microencapsulated bifidobacteria in frozen yogurt during storage. ⺠Chemical and rheological properties of probiotic frozen yogurt during storage.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Stephanie S. Pinto, Carlise B. Fritzen-Freire, Isabella B. Muñoz, Pedro L.M. Barreto, Elane S. Prudêncio, Renata D.M.C. Amboni,