Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus

International Journal of Food Engineering

Volumn 13, Issue 9, 2017, Pages

  Konar, Nevzat ^a   Palabiyik, Ibrahim ^b   Toker, Omer Said ^c   Genc Polat, Derya ^d   Sener, Sinem ^d   Akcicek, Alican ^c   Sagdic, Osman ^c  

^a SIIRT UNIVERSITY   (Turkey)

^b NAMIK KEMAL UNIVERSITY   (Turkey)

^c YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^d Tayas Food R D Center   (Turkey)

Author keywords

chocolate; inulin; maltitol; prebiotic; probiotic

Indexed keywords

BACILLI; POLYMERIZATION;

CHOCOLATE; INULIN; MALTITOL; PREBIOTICS; PROBIOTICS;

POLYSACCHARIDES;

EID: 85030257839     PISSN: 21945764     EISSN: 15563758     Source Type: Journal    
DOI: 10.1515/ijfe-2017-0045     Document Type: Article

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