Survivality of Lactobacillus Acidophilus & Bifidobacterium Bifidum and physico chemical properties of fermented ice cream made with cow milk, soybean extract and coconut milk individually and in combination / Fatemeh Aboulfazli

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Survivality of Lactobacillus Acidophilus & Bifidobacterium Bifidum and physico chemical properties of fermented ice cream made with cow milk, soybean extract and coconut milk individually and in combination / Fatemeh Aboulfazli

The present study investigated the effects of cow milk (W; control), soybean extract (S), coconut (C) and composite milks (combinations of coconut or cow milks with soybean extract) on the survival of Bifidobacterium bifidum (Bb-12; B) and Lactobacillus acidophilus (La-05; L) in ice cream and also o...

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Bibliographic Details
Main Author:	Fatemeh, Aboulfazli
Format:	Thesis
Published:	2015
Subjects:	Q Science (General)
Online Access:	http://studentsrepo.um.edu.my/6502/ http://studentsrepo.um.edu.my/6502/4/fatemeh.pdf

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