Synbiotic Functional Ice Cream Preparation

Language: English

Published by LAP LAMBERT Academic Publishing Sep 2014, 2014

3659590843 / 9783659590849

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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Softcover

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Item description from seller

This item is printed on demand - it takes 3-4 days longer - Neuware -Preparation of dairy foods with functional ingredients are highly popular among the consumers with health consciousness. This books deals with the preparation of functional ice cream with probiotic microbes such as L. acidophilus and S. boulardii and prebiotic substances like honey, inulin and oligofructose. However, limited studies have been conducted in the utilization of S. boulardii probiotic yeast in ice cream. This book discuss the method of preparation of function ice cream using probiotic bacteria and probiotic yeast and different prebiotic substances and assessing its storage stability etc, 88 pp. Englisch.

Seller Inventory # 9783659590849

Title
Synbiotic Functional Ice Cream Preparation
Author
Pandiyan Chinnusamy
Publisher
LAP LAMBERT Academic Publishing Sep 2014
Publication year
2014
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
3659590843
ISBN 13
9783659590849
Item weight
149 grams
Dimensions
220x150x6 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

Shipping rates from Germany to U.S.A.

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BuchWeltWeit Ludwig Meier e.K.

Germany

BuchWeltWeit Inh. Ludwig Meier e.K.
Inhaber: Ludwig Meier
De-Gasperi-Str. 8
51469 Bergisch Gladbach
Deutschland

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