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