Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds

LWT

Volumn 134, Issue , 2020, Pages

  Ozdemir, Tugce ^a   Ozcan, Tulay ^a  

^a ULUDAG UNIVERSITY   (Turkey)

Author keywords

Bioactive compounds; Probiotic; Red beetroot; Steviol glycosides

Indexed keywords

BACTERIA; DAIRIES; FERMENTATION; FERMENTED MILK; GELATION; GELS; GLYCOSIDES; SUGAR SUBSTITUTES; SUGARS;

BIOACTIVE COMPONENTS; BIOACTIVE COMPOUNDS; GELATION PROPERTIES; LACTOBACILLUS ACIDOPHILUS; PROBIOTIC FERMENTATIONS; STEVIOL GLYCOSIDES; SYNERGISTIC INTERACTION; TOTAL ANTIOXIDANT CAPACITY;

PROBIOTICS;

EID: 85091654603     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2020.109851     Document Type: Article

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