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    Production of an Ice Cream Base with Added <i>Lacticaseibacillus rhamnosus</i> GG and Aguamiel Syrup: Probiotic Viability and Antihypertensive Capacity

    Production of an Ice Cream Base with Added <i>Lacticaseibacillus rhamnosus</i> GG and Aguamiel Syrup: Probiotic Viability and Antihypertensive Capacity by Edward Hernández-Riveros, Laura Berenice Olvera-Rosales, Judith Jaimez-Ordaz, Emmanuel Pérez-Escalante, Elizabeth Contreras-López, Alma Elizabeth Cruz-Guerrero, Luis Guillermo González-Olivares

    Published 2024-07-01
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