Production of Functional Ice Cream Fortified by Immunoglobulin Y against Escherichia coli O157:H7 and Helicobacter Pylori
The production of effective functional foods that can increase public health is paramount to scientists. This study aimed to optimize methods for developing bio-ice cream comprising IgY versus Escherichia coli O157 and Helicobacter pylori. Leghorn hens were immunized intramuscularly with antigens. T...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AMG Transcend Association
2023
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| Subjects: | |
| Online Access: | View Fulltext in Publisher |