TY  JOUR
TI  SCIENTIFIC RATIONALE FOR PRODUCING FERMENTED ICE CREAM WITH PREBIOTIC COMPONENTS
KW  Fermented ice cream
KW  lactulose
KW  inulin
KW  Lactobacillus acidophilus
JO  Food Processing: Techniques and Technology
AU  Akhmedova, V..
AU  Ryabtseva, S..
AU  Shpack, M.A.
AU  Anisimov, G..
AU  Marugina, E..
PY  2015
IS  39
PB  Kemerovo State University