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Functional Rheological And Sensory Properties Of Probiotic Milk Chocolate Produced In A Ball Mill

Dark chocolate masses and chocolates were supplemented with viable cells of two bacterial strains lactobacillus caseii and lactobacillus paracasei with potential probiotic properties, which were lyophilized in milk.Total number of live bacteria in the lyophilizate was 7.Sucrose or isomalt and aspartame were used as bulking substances and sweeteners.Sensory attributes of these.

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