Survival of Lactobacillus acidophilus TISTR 1338 and Lactobacillus casei TISTR 390 in probiotic Gac ice cream

@inproceedings{2016SurvivalOL,
  title={Survival of Lactobacillus acidophilus TISTR 1338 and Lactobacillus casei TISTR 390 in probiotic Gac ice cream},
  author={},
  year={2016}
}
  • Published 2016
Ice cream is a kind of dairy products consumed all over the world and most popular among children and adults. However, ice cream available commercially is generally poor in natural antioxidants and vitamins. Thus, it is of interest to improve the nutritional values of ice cream using spiny bitter cucumber (Gac) which is a good source of lycopene and β-carotene along with probiotic bacteria. First, the survival of two different strains of probiotic bacteria including L. acidophilus TISTR1338 and… CONTINUE READING

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