Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days

Journal of Functional Foods

Volumn 15, Issue , 2015, Pages 541-550

  Lalicic Petronijevic, Jovanka ^a   Popov Raljić, Jovanka ^b   Obradović, Dragojlo ^a   Radulović, Zorica ^a   Paunović, Dušanka ^a   Petrušić, Milica ^a   Pezo, Lato ^c  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

^c UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Chocolate; Probiotics; Rheological properties; Sensory analysis; Viability

Indexed keywords

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS ACIDOPHILUS NCFM;

EID: 84929254042     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2015.03.046     Document Type: Article

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