Work

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

Year: 2007

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2006.11.030

Authors: M.B. Akın, M.S. Akın, Z. Kırmacı

Institution: Harran University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Harran Üniversitesi

OpenAlex ID: W2039003276

FWCI: 11.56

Cites: 23

Cited by: 376

Related to: 10