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...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2016-08-01
|
| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_524640_bb0d00666e56407e7b7e36ef8d7e7164.pdf |