Mulberry Low-Fat Ice Cream Supplemented with Synbiotic: Formulation, Phytochemical Composition, Nutritional Characteristics, and Sensory Properties
In: 한국미생물·생명공학회지 / Microbiology and Biotechnology Letters, Jg. 50 (2022-09-30), Heft 3, S. 361-374
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Zugriff:
Titel: |
Mulberry Low-Fat Ice Cream Supplemented with Synbiotic: Formulation, Phytochemical Composition, Nutritional Characteristics, and Sensory Properties
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Autor/in / Beteiligte Person: | Thampitak, Kittisak ; Pimisa, Rattanaporn ; Pongcharoen, Pongsanat ; Maneerat, Suppasil ; Hwanhlem, Noraphat |
Link: | |
Zeitschrift: | 한국미생물·생명공학회지 / Microbiology and Biotechnology Letters, Jg. 50 (2022-09-30), Heft 3, S. 361-374 |
Veröffentlichung: | 2022 |
Medientyp: | academicJournal |
ISSN: | 1598-642x (print) |
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