English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

A study was carried out to prepare low fat probiotic ice cream by incorporating starches and Lactobacillus reuteri. Ice cream having 10 per cent milk fat was kept as control (FFIM). Different treatments of ice cream having 1, 2 and 3 per cent fat were prepared by incorporating either tapioca starch or maltodextrin at 3, 4 and 5 per cent levels with 10% fruit pulp respectively. The calorific value and organoleptic evaluation were studied during different storage periods up to 6 weeks in different treatments of ice cream at -23 °C. The organoleptic evaluation revealed a highly significant (P

Sensory properties and economics of low fat probiotic ice creams using tapioca starch and malto dextrin