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Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels

Juliana L Ferraz1, Adriano G Cruz, Rafael S Cadena

  • 1Faculdade de Tecnologia Termomecânica, Curso de Tecnologia de Alimentos, São Bernardo do Campo-São Paulo, Brasil.

Journal of Food Science
|January 21, 2012
PubMed

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