@article{article7cb93c7c,
title   = {Effects of culture, pH and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creams},
author = {Fávaro-Trindade, Carmen Silvia and Balieiro, Júlio Cesar de Carvalho and Dias, P. F. and Sanino, Flávia Amaral and Boschini, Camila},
year = {2007},
journal   = {Food Science and Technology International}
}