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    Fortification of Cereal-Based Food with <i>Lactobacillus rhamnosus</i> GG and <i>Bacillus coagulans</i> GBI-30 and Their Survival During Processing

    Fortification of Cereal-Based Food with <i>Lactobacillus rhamnosus</i> GG and <i>Bacillus coagulans</i> GBI-30 and Their Survival During Processing by Junyan Wang, Peng Wu, Xiao Dong Chen, Aibing Yu, Sushil Dhital

    Published 2025-06-01

    Functional foods are evolving beyond basic nutrition to address nutrition-related diseases and enhance well-being. While probiotic-fortified products dominate this sector, most remain dairy-based. This study investigated the incorporation of <i>Lactobacillus rhamnosus</i> GG and <i>...

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