Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun Levels
Article first published online: 19 JAN 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 1, pages S24–S28, January 2012
How to Cite
Ferraz, J. L., Cruz, A. G., Cadena, R. S., Freitas, M. Q., Pinto, U. M., Carvalho, C. C., Faria, J. A.F. and Bolini, H. M.A. (2012), Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun Levels. Journal of Food Science, 77: S24–S28. doi: 10.1111/j.1750-3841.2011.02508.x
- Issue published online: 19 JAN 2012
- Article first published online: 19 JAN 2012
- MS 20110258 Submitted 2/28/2011, Accepted 10/17/2011.
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