The Effect of Commercially Available Sugar Alternatives on Bacillus Probiotic Viability During Baking

The Effect of Commercially Available Sugar Alternatives on Bacillus Probiotic Viability During Baking

Growing health concerns regarding sucrose consumption have led to an increased use of alternative sugars, including sugar alcohols, artificial sweeteners, and natural sweeteners. This study investigated the impact of commercially available sugar substitutes on the viability of Bacillus probiotics an...

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Bibliographic Details
Main Authors: Jessie Payne, Brooke Holt, Danielle Bellmer, Destiny Wahweah
Format: Article
Language:English
Published: Wiley 2025-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/ijfo/9961176
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