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International Journal of Food Properties Volume 27, 2024 - Issue 1

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Yogurt ice cream with Bifidobacterium longum subsp. longum TISTR 2195: effects of fat content and prebiotics on physicochemical and rheological properties, ice cream microstructure, and probiotic survival

Watcharaporn Toommuangpaka School of Food Technology, Institute of Agricultural Technology, Suranaree University of Tehcnology, Nakhon Ratchasima, ThailandView further author information

Siwatt Thaiudoma School of Food Technology, Institute of Agricultural Technology, Suranaree University of Tehcnology, Nakhon Ratchasima, Thailand;b Health and Wellness Research Group, Suranaree University of Technology, Nakhon Ratchasima, ThailandCorrespondence[email protected]
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Pages 641-656 | Received 12 Dec 2023, Accepted 14 Apr 2024, Published online: 24 Apr 2024

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https://doi.org/10.1080/10942912.2024.2344565
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