Open AccessPhysicochemical properties and sensory acceptability of sugar free dark chocolate formulations added with probiotics
Author(s) -
Andrea R Gómez-Fernández,
Paulinna Faccinetto-Beltrán,
Norma E. Orozco-Sánchez,
Esther PérezCarrillo,
Arlette Santacruz,
Daniel A. JacoboVelázquez
Publication year - 2021
Publication title -
revista mexicana de ingeniería química
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 18
eISSN - 2395-8472
pISSN - 1665-2738
DOI - 10.24275/rmiq/alim2131
Subject(s) - dark chocolate , food science , polydextrose , sugar , inulin , sensory analysis , chemistry , flavor , maltitol