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Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days
(MDPI, BASEL, 2009)
In this work sensory characteristics (appearance - color, brilliance, shape and surface; texture - structure, break, firmness and chewiness; aroma - odor and taste) of dietary chocolates of different compositions were ...
Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition
(Elsevier Science Bv, Amsterdam, 2017)
Among the carriers of probiotic bacteria in the field of non-dairy foods, chocolate is one of the most appealing. Following the contemporary trend impelled with better efficiency, a compilation of three pro biotic strains ...