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Probiotic Ice Cream: Science and Nutrition

Autor Aziz Homayouni
en Limba Engleză Hardback – 10 feb 2022

Probiotic Ice Cream: Science and Technology comprises 12 chapters highlighting different aspects, from selection of appropriate probiotic strains for use in ice cream to formulation and characterization of the final product. The book s three sections will cover: the science of probiotic ice cream (including classification, definition and principles); the technology of probiotic ice cream (including prebiotics and synbiotics); and quality control (including sensory and shelf life concerns).

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Specificații

ISBN-13: 9781119081166
ISBN-10: 1119081165
Pagini: 352
Dimensiuni: 170 x 244 x 20 mm
Greutate: 0.56 kg
Editura: Wiley
Locul publicării:Chichester, United Kingdom

Public țintă

Dairy scientists and researchers specializing in ice cream and other frozen products
Ice cream and frozen food manufacturers
Dairies and dairy–based food industries
Frozen food/dessert retailers
Postgraduate dairy scientists
Libraries and institutes