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 Ö. S., Konar N.

CURRENT PHARMACEUTICAL BIOTECHNOLOGY, cilt.21, sa.12, ss.1224-1231, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 12
  • Basım Tarihi: 2020
  • Doi Numarası: 10.2174/1389201021666200423105856
  • Dergi Adı: CURRENT PHARMACEUTICAL BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, BIOSIS, Biotechnology Research Abstracts, Chemical Abstracts Core, EMBASE, MEDLINE
  • Sayfa Sayıları: ss.1224-1231
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

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