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Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics

LWT- Food science and technology, v.90, 2018년, pp.339 - 345  

Öztürk, Hale İnci (Corresponding author.) ,  Demirci, Talha ,  Akın, Nihat

Abstract AI-Helper 아이콘AI-Helper

Abstract In the present study, dark blue (BM) and white (WM) Myrtus communis (M. communis) pulps were added to probiotic goat milk ice cream formulations containing Lactobacillus casei (L. casei) 431 to evaluate prebiotic potentials of BM and WM fruits on L. casei 431. Additionally, the effects of ...

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