2007•Food ChemistryRequires access

Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream

Mutlu Buket Akın, Mutlu Buket Akın, Musa Serdar Akın, Musa Serdar Akın, Z. Kırmacı

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Key concepts: Food science, Inulin, Probiotic, Lactobacillus acidophilus, Streptococcus thermophilus, Chemistry, Fermentation, Sugar

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Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream — Research Paper | ScholarLens