Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days

  • Jovanka Laličić-Petronijević, Jovanka Popov-Raljić, Dragojlo Obradović, Zorica Radulović, Dušanka Paunović, Milica Petrušić, Lato Pezo
  • Journal of Functional Foods, May 2015, Elsevier
  • DOI: 10.1016/j.jff.2015.03.046

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http://dx.doi.org/10.1016/j.jff.2015.03.046

The following have contributed to this page: Dr Lato L Pezo