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Effects of Partial Replacement of Sugar with Fig Syrup on the Survival of Bacillus coagulans and the Physicochemical Properties of Probiotic Ice Cream

RESEARCH BACKGROUND: Various sectors of the food industry demand the enrichment of food with functional compounds. Probiotic products with valuable nutritional and therapeutic properties have attracted great attention in the fields of industry, nutrition and medicine. The aim of the present study is...

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Detalles Bibliográficos
Autores principales:	Janipour, Reza, Shekarforoush, Seyed Shahram, Ghorbani, Samira, Gheisari, Hamid Reza
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	University of Zagreb Faculty of Food Technology and Biotechnology 2023
Materias:	Original Scientific Papers
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10666948/ https://www.ncbi.nlm.nih.gov/pubmed/38022888 http://dx.doi.org/10.17113/ftb.61.03.23.8152

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