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...
Saved in:
| Main Authors: | , , , |
|---|---|
| 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 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!