Effect of milk chocolate supplementation with lyophilised lactobacillus cells on its attributes

Czech Journal of Food Sciences

Volumn 28, Issue 5, 2010, Pages 392-406

  Zyzlewicz, Dorota ^a   Nebesny, Ewa ^a   Motyl, Ilona ^a   Libudzisz, Zdzisława ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

LAB; Lyophilisate; Milk chocolate; Properties of chocolate

Indexed keywords

AMBIENT TEMPERATURES; BACTERIAL CELLS; BACTERIAL STRAINS; FUNCTIONAL FOODS; FUNCTIONAL LEVELS; HIGH TEMPERATURE; LAB; LACTOBACILLUS CASEI; LACTOBACILLUS CELLS; LIVE CELL; LYOPHILISATE; MILK CHOCOLATE; PROBIOTIC BACTERIA; PROBIOTICS; PROPERTIES OF CHOCOLATE; SENSORY PROPERTIES; TECHNOLOGICAL PROCESS;

BACTERIOLOGY; ESTERS; SUGAR (SUCROSE); SUGAR SUBSTITUTES; BACTERIA; DAIRIES; FOOD STORAGE;

FOOD STORAGE; PROBIOTICS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CASEI; THEOBROMA CACAO;

EID: 77958193866     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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