Radin Norouzi

Effects of Bacillus coagulans and the biomass of Spirulina platensis on quality characteristics and probiotic viability of gluten free cupcakes

In this study, gluten-free corn flour cupcakes were formulated with different levels of Spirulina platensis (0, 1, 2, and 3%) and the probiotic bacterium Bacillus coagulans (0 and 1%), and their physicochemical, microbial, textural, and sensory properties and probiotic survival w...