Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition
Keywords: خواص رئولوژیکی; Sucrose (PubChem CID5988); Ethylvanillin (PubChem CID8467); Galactooligosaccharides (PubChem CID165512); Lithium mupirocin (PubChem CID71311795); Chocolate; Probiotic mixture; Viability; Sensory analysis; Rheological properties; Packaging;