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    • Effects of Fat Substitute on Survived Probiotic Bacteria in Yoghurt Ice Cream 

      Wattanachai, Sirimon; Charoenchai, Amornrat (Rajamangala University of Technology Phra Nakhon, 2009-07-13)
      The objective of this research was to compare amounts of fat substitutes supplied in the industries in order to determine their ability to encapsulate probiotic microbes in the production of yoghurt ice cream to ensure ...