What is it about?
In this study, effect of various DP values of inulin was investigated in probiotic dark chocolates prepared by using sucrose and maltitol as bulk sweetener
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Why is it important?
This study have potential to help researchers and industry for determination ingredients of probiotic dark chocolate
Perspectives
This is the first study on synbiotic dark chocolate
Nevzat Konar
Read the Original
This page is a summary of: Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus, International Journal of Food Engineering, January 2017, De Gruyter,
DOI: 10.1515/ijfe-2017-0045.
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