Effect of the manufacturing process on bifidobacteria survival in ice cream

Authors

Masayuki Shimada (ORCID: https://orcid.org/0000-0002-6500-2088)
Hajime Inoue
Keisuke Inoue
Tomomi Motoyoshi

Institutions

Morinaga (Japan) (JP)

Publication Details

Journal: Nippon Shokuhin Kagaku Kogaku Kaishi
Published: 2025-10-14
DOI: https://doi.org/10.3136/nskkk.nskkk-d-25-00027
Primary Topic: Probiotics and Fermented Foods
Type: article
Field-Weighted Citation Impact: 0.00

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article

Effect of the manufacturing process on bifidobacteria survival in ice cream

Masayuki Shimada, Hajime Inoue, Keisuke Inoue, Tomomi Motoyoshi

Oct 14, 2025

Nippon Shokuhin Kagaku Kogaku Kaishi

Probiotics and Fermented Foods

article

Effect of the manufacturing process on bifidobacteria survival in ice cream

Masayuki Shimada, Hajime Inoue, Keisuke Inoue, Tomomi Motoyoshi

October 14, 2025article en

Abstract

No abstract available for this paper.

Nippon Shokuhin Kagaku Kogaku KaishiVol. 72(10)

Morinaga (Japan) (JP)

Openalex Percentile: Top 65%

Probiotics and Fermented Foods

DOI Source OpenAlex

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Effect of the manufacturing process on bifidobacteria survival in ice cream — Masayuki Shimada, Hajime Inoue, et al. · Nippon Shokuhin Kagaku Kogaku Kaishi (2025) | TGRS Research Map | TGRS