Effect of different microencapsulating materials on the viability of S. thermophilus CCM4757 incorporated into dark and milk chocolates
Burcu Okuklu, Menşure Elvan, Merve Özer, Şebnem Harsa
Topics & Concepts
Streptococcus thermophilusFood scienceDark chocolateChemistryLactobacillusFermentationProbiotics and Fermented FoodsProteins in Food SystemsFood Chemistry and Fat Analysis