Ara
Toplam kayıt 3, listelenen: 1-3
Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates
(Taylor & Francis Inc, 2017)
In this study, stability of Lactobacillus acidophilus and L. paracasei in synbiotic sugared and sugar-free milk chocolates within 90-day storage was investigated, considering inline as prebiotic. Probiotic bacteria inoculation ...
Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties
(Springer, 2017)
In the present study, it was aimed to produce sucrose-free milk chocolate including isomalt or maltitol by beta(V) seeding technique as an alternative to conventional tempering process which was performed by using temper ...
Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach
(Wiley, 2017)
Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size, colour and steady-state rheology) of compound chocolate ...