Properties of sucrose-free chocolates enriched with viable lactic acid bacteria

European Food Research and Technology

Volumn 220, Issue 3-4, 2005, Pages 358-362

  Nebesny, Ewa ^a   Żyżelewicz, Dorota ^a   Motyl, Ilona ^b   Libudzisz, Zdzisława ^b  

^a Chair Starch Proc and Confectionery   (Poland)

^b LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Chocolate; Isomalt; Survival; Yoghurt

Indexed keywords

BACTERIA; CALORIFIC VALUE; CARBOXYLIC ACIDS; CARCINOGENS; CELLS; FERMENTATION; LIPIDS; PROTEINS; RHEOLOGY; STAINLESS STEEL; SUGARS; VISCOMETERS; VISCOSITY;

CHOCOLATE; ISOMALT; SURVIVAL; YOGHURT;

FOOD PRODUCTS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS; THEOBROMA CACAO;

EID: 17144388659     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1069-0     Document Type: Article

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