Formulation Optimization of a Probiotic Low-Calorie Chocolate Milk and Investigating its Qualitative Properties During Storage

Author:

Saedi Shahram,Jafarian Sara,Hossienighaboos seyed hossein,Nasiraei Leila Rozbeh

Publisher

Elsevier BV

Reference37 articles.

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3. Barros Verde A, Dutra Alvim I, Luccas V and Vercelino Alves R (2021) Stability of milk chocolate with hygroscopic fibers during storage;L Allgeyer;LWT-Food Science and Technology,2010

4. Complex coacervation as a novel microencapsulation technique to improve viability of probiotics under different stresses;L Bosnea;Food and Bioprocess Technology,2014

5. Microfiltration-derived casein and whey proteins from milk;G Carter;Journal of Dairy Science,2021

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