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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 - Vimarsana News

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

Published: December 6, 2023

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

Source: prnewswire.com
Related Topics:
Assad Al AmmarSophia LeungAmber MontesVic RathiDipak RodaMalissa KeoGlobal JournalSensory AttributesTortilla ChipsEnzyme Innovation
Global Journal of Microbiology & Biotechnology Publishes Study on Enzyme Innovation's Maltogenic Amylase for Bread Freshness & Quality - Vimarsana News

Global Journal of Microbiology & Biotechnology Publishes Study on Enzyme Innovation's Maltogenic Amylase for Bread Freshness & Quality

Published: August 7, 2023

/PRNewswire/ -- A study published in The Global Journal of Microbiology and Biotechnology finds the enzyme maltogenic amylase from Enzyme Innovation has...

Source: prnewswire.com
Related Topics:
Assad Al AmmarVic RathiAmbern MontesMalissa KeoSophiaw LeungDipak RodaInternational Research Publication HouseGlobal JournalEnzyme InnovationMaltogenic AmylaseHigh Performing Maltogenic AmylaseWhite Sandwich