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Enzyme Innovation s New Study on the Stability & Effect of Bacillus coagulans LBSC on the Sensory Attributes of Food Products was Published in the Global Journal of Microbiology and Biotechnology

/PRNewswire/ A study published in the Global Journal of Microbiology and Biotechnology finds adding the probiotic, Bacillus coagulans LBSC (SEB LBSC), to.

Assad al ammarSophia leungAmber montesVic rathiDipak rodaMalissa keoGlobal journalSensory attributesTortilla chipsEnzyme innovation

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