Probiotic and Synbiotic Chocolate
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3187-4_13
Reference49 articles.
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2. Zarić DB, Bulatović ML, Rakin MB, Krunić TŽ, Lončarević IS, Pajin BS (2016) Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill. RSC Adv 6(17):13934–13941
3. Konar N, Palabiyik I, Toker OS, Polat DG, Kelleci E, Pirouzian HR, Akcicekc A, Sagdic O (2018) Conventional and sugar-free probiotic white chocolate: effect of inulin DP on various quality properties and viability of probiotics. J Funct Foods 43:206–213
4. Muhammad DRA, Rahayu ES, Fibri DLN (2021) Revisiting the development of probiotic-based functional chocolates. Rev Agric Sci 9:233–248
5. Konar N, Toker OS, Oba S, Sagdic O (2016) Improving functionality of chocolate: a review on probiotic, prebiotic, and/or synbiotic characteristics. Trends Food Sci Technol 49:35–44
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