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Effect of nonencapsulated and encapsulated (calcium alginate [Ca‐ALG] and whey protein concentrate [WPC]) on pH of ice cream during storage intervals (0, 20, 40, 60, 80 days) compared with control. Each bar represents mean value for pH of treatments. T1 (Control no addition of probiotics), T2 (nonencapsulated cells), T3 (Encapsulated with Ca‐ALG), T4 (Encapsulated with WPC)
