Utilization of banana puree fermented by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 for the manufacture of synbiotic ice cream
In this study, manufacturing synbiotic ice cream is containing fermented banana puree by Lactobacillus acidophilus LA5 and Bifidobacterium (Bif) lactis BB12 and probiotic ice cream containing fermented skim milk by the same bacteria under the same conditions. The Viability of probiotic starters, pH...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Diyala
2023-06-01
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| Series: | مجلة ديالى للعلوم الزراعية |
| Subjects: | |
| Online Access: | https://journal.djas.uodiyala.edu.iq/index.php/dasj/article/view/6344 |