Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds
Tuğçe Özdemir, Tülay Özcan
Topics & Concepts
Food scienceProbioticChemistryLactobacillus acidophilusFermentationSteviolSugarGlycosideBacteriaBiologyOrganic chemistryPathologyGeneticsMedicineSteviosideAlternative medicineMicrobial Metabolites in Food BiotechnologyBotanical Research and ApplicationsFood Industry and Aquatic Biology