Possibility of the production of probiotic chocolate yogurt
The aim of study was to produce a low-fat cacao containing probiotic yogurt. For this reason a combination of probiotic bacteria, lactobacillus acidophilus and Bifidobacterium lactis (3% w/w) together with 0.8% cacao powder, 5% sugar as a well as 1.2% cacao powder with 7% sugar were used to produce...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Persa |
| Publicado em: |
Islamic Azad University, Tabriz Branch
2016-08-01
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| coleção: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Assuntos: | |
| Acesso em linha: | http://jfh.iaut.ac.ir/article_524640_bb0d00666e56407e7b7e36ef8d7e7164.pdf |
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