Varying concentrations of sucralose and the acid-producing capability of Lactobacillus acidophilus
Background: Commercially prepared food products containing sucralose are becoming increasingly popular among consumers. Aims and Objectives: This study determined the effects of varying concentrations of sucralose on the acid-producing capability of Lactobacillus acidophilus. Materials and Methods:...
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| Main Authors: | , , , , |
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| Format: | text |
| Published: |
Animo Repository
2017
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| Subjects: | |
| Online Access: | https://animorepository.dlsu.edu.ph/faculty_research/1335 https://animorepository.dlsu.edu.ph/context/faculty_research/article/2334/type/native/viewcontent |
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| Institution: | De La Salle University |