AIMC Topic: Ice Cream
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The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream.
Food chemistry
Dec 5, 2017
The effect of the Lactobacillus casei 01 and inulin addition on sheep milk ice cream during storage (-18 °C, 150 days) was investigated. Control, probiotic and synbiotic ice cream (10% w/w sheep milk cream; 10% w/w sheep milk cream, L. casei 01, 6 lo...
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