Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream
In the current study, three types of fermented ice cream with Lactobacillus acidophilus (La-05) or Bifidobacterium bifidum (Bb-12) were prepared from cow (W), soy (S) or coconut (C) milk as well as the combination of cow milk or coconut milk (1 = 25%, 2 = 50% and 3 = 75%) with soy milk (75%, 50% and...
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| Main Authors: | , , |
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| Format: | Article |
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Elsevier
2016
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/18017/ http://dx.doi.org/10.1016/j.lwt.2016.02.056 |
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