机译:Properties of sucrose-free chocolates enriched with viable lactic acid bacteria.
Chair of Starch Processing and Confectionery, Department of Chemical Food Technology, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, ul. Stefanowskiego 4/10, 90-924 Lodz, Poland.;
acidity chocolate food quality; functional foods; lactic acid bacteria; physicochemical properties; sensory evaluation; storage strains sucrose viscosity yoghurt;