Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill-Reference-Cited by-同舟云学术

Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill

Published:2016 Issue:17 Volume:6 Page:13934-13941
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Zarić Danica B.¹²³⁴,Bulatović Maja Lj.⁵⁶⁷³⁴,Rakin Marica B.⁵⁶⁷³⁴,Krunić Tanja Ž.⁸⁷³⁴,Lončarević Ivana S.⁹¹⁰¹¹⁴,Pajin Biljana S.⁹¹⁰¹¹⁴

Affiliation:

1. IHIS Techno-experts d.o.o.

2. Research Development Center

3. 11000 Belgrade

4. Serbia

5. Department of Biochemical Engineering and Biotechnology

6. Faculty of Technology and Metallurgy

7. University of Belgrade

8. Innovation Center, Faculty of Technology and Metallurgy

9. Faculty of Technology

10. University of Novi Sad

11. 21000 Novi Sad

Abstract

The aim of this study was to investigate the survival of probiotics (Lactobacillus acidophilusNCFM,Lactobacillus rhamnosusHN001 andBifidobacterium lactisHN019) in milk chocolate masses prepared at temperatures 35 °C and 40 °C.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/RA/C5RA21363K

Reference34 articles.

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