%0 Journal Article
%T SCIENTIFIC RATIONALE FOR PRODUCING FERMENTED ICE CREAM WITH PREBIOTIC COMPONENTS
%A Akhmedova, V..
%A Ryabtseva, S..
%A Shpack, M.A.
%A Anisimov, G..
%A Marugina, E..
%K Fermented ice cream, lactulose, inulin, Lactobacillus acidophilus
%J Food Processing: Techniques and Technology
%D 2015
%N 39
%P 8
%I Kemerovo State University