Yogurt ice cream with <i>Bifidobacterium longum</i> subsp. <i>longum</i> TISTR 2195: effects of fat content and prebiotics on physicochemical and rheological properties, ice cream microstructure, and probiotic survival-Reference-Cited by-同舟云学术

Yogurt ice cream with Bifidobacterium longum subsp. longum TISTR 2195: effects of fat content and prebiotics on physicochemical and rheological properties, ice cream microstructure, and probiotic survival

Published:2024-04-24 Issue:1 Volume:27 Page:641-656
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Toommuangpak Watcharaporn¹,Thaiudom Siwatt¹²

Affiliation:

1. School of Food Technology, Institute of Agricultural Technology, Suranaree University of Tehcnology, Nakhon Ratchasima, Thailand

2. Health and Wellness Research Group, Suranaree University of Technology, Nakhon Ratchasima, Thailand

Funder

Suranaree University of Technology Research and Development Fund

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2024.2344565

Reference41 articles.

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2. Capturing the impact of nanobubble liquid in enhancing the physical quality of ice cream

3. Comparison of Three Treatments (Two Fermented Treatments and One Nonfermented Treatment) in Production of Synbiotic Ice Cream

4. The coming of age of probiotics

5. Daniel, J. Primary Sources of Probiotic Cultures; Taylor&Francis Group: Boca Raton, 2006; pp. 91–107.

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