Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert
In this study, frozen fermented desserts containing Lactobacillus acidophilus (La-05; L) and Bifidobacterium bifidum (Bb-12; B), were made from bovine (W), soya (S), coconut (C) and composite (i.e. combinations of coconut or bovine milks with soya milk) milks. The changes in frozen dessert eating qu...
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| Main Authors: | , , |
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| Format: | Article |
| Published: |
Blackwell Publishing
2015
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| Online Access: | http://eprints.um.edu.my/18018/ http://dx.doi.org/10.1111/1471-0307.12219 |
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