Effect of Various Bulk Sweeteners on the Survivability of Lactobacillus casei 431 in Milk Chocolate: Rheological and Sensory Properties Analysis


Rad A. H. , Pirouzian H. R. , Toker O. S. , Konar N.

CURRENT PHARMACEUTICAL BIOTECHNOLOGY, cilt.21, ss.1224-1231, 2020 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 21 Konu: 12
  • Basım Tarihi: 2020
  • Doi Numarası: 10.2174/1389201021666200423105856
  • Dergi Adı: CURRENT PHARMACEUTICAL BIOTECHNOLOGY
  • Sayfa Sayıları: ss.1224-1231

Özet

Background: Probiotics are the most widely consumed functional food. Consumers demand the production of foods also in low-calorie forms.