Fortification of Cereal-Based Food with <i>Lactobacillus rhamnosus</i> GG and <i>Bacillus coagulans</i> GBI-30 and Their Survival During Processing
Functional foods are evolving beyond basic nutrition to address nutrition-related diseases and enhance well-being. While probiotic-fortified products dominate this sector, most remain dairy-based. This study investigated the incorporation of <i>Lactobacillus rhamnosus</i> GG and <i>...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/13/2250 |
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