Preparation and Properties of Probiotic Chocolates Using Yoghurt Powder

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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E-mail: fns@scirp.org

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"Preparation and Properties of Probiotic Chocolates Using Yoghurt Powder"
written by Ramakrishna Chetana, Sunki Reddy Yella Reddy, Pradeep Singh Negi,
published by Food and Nutrition Sciences, Vol.4 No.3, 2013

has been cited by the following article(s):

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[5]	UJI ORGANOLEPTIK DAN KANDUNGAN BAKTERI ASAM LAKTAT YOGHURT PISANG RAJANANGKA
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[6]	Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates
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[7]	The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery
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[8]	Physicochemical, Antioxidant, Microstructural Properties and Bioaccessibility of Dark Chocolate with Plant Extracts
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[9]	Probiotics and Prebiotics and Their Effect on Food and Human Health: New Perspectives
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[10]	Probiotic sugar confectionery fortified with flax seeds (Linum usitatissimum L.)
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[11]	Survival of commercial probiotic strains and their effect on dark chocolate synbiotic snack with raspberry content during the storage and after simulated …
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[12]	Assessment of Lactic Acid Bacteria Isolated from Chakka: An Indian Fermented Dairy Product. J Food Ind Microbiol 5: 132
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[13]	FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ
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[14]	Development of Synbiotic Milk Chocolate Enriched with Lactobacillus paracasei, D-tagatose and Galactooligosaccharide
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[15]	Preparation and shelf life study of probiotic chocolate manufactured using Lactobacillus helveticus MTCC 5463
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[16]	Development of green tea infused chocolate yoghurt and evaluation of its nutritive value and storage stability
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[17]	FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ.
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[18]	Particle size measurements and scanning electron microscopy (SEM) of cocoa particles refined/conched by conical and cylindrical roller stone melangers
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[19]	Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition
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[20]	Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and …
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[21]	Current Trend and Future Prospective of Functional Probiotic Milk Chocolates and Related Products–a Review
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[22]	Current trend and future prospective of functional probiotic milk chocolates and related products-a review
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[23]	Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk …
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[24]	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
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[25]	Current Trend and Future Prospective of Functional Probiotic Milk Chocolates and Related Products--a Review.
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[26]	Fundamental Studies on Melt-in-mouth Textures of Baked Flour Products
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[27]	パンの口どけ感に与える澱粉の老化の影響
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[28]	CHOCOLATE AS PROBIOTIC DELIVERY VEHICLE

[1]	Innovative approaches in functional chocolate production Food and Health, 2022 DOI:10.3153/FH22023

[2]	Probiotics for Human Nutrition in Health and Disease 2022 DOI:10.1016/B978-0-323-89908-6.00006-6

[3]	Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates LWT, 2021 DOI:10.1016/j.lwt.2021.111005

[4]	The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery Applied Sciences, 2021 DOI:10.3390/app11094123

[5]	Physicochemical, Antioxidant, Microstructural Properties and Bioaccessibility of Dark Chocolate with Plant Extracts Molecules, 2021 DOI:10.3390/molecules26185523

[6]	Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates LWT, 2021 DOI:10.1016/j.lwt.2021.111005

[7]	FUNCTIONAL COCOA AND COCOA PRODUCTS GIDA / THE JOURNAL OF FOOD, 2018 DOI:10.15237/gida.GD18045

[8]	FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ Gıda, 2018 DOI:10.15237/gida.GD18045

[9]	Particle size measurements and scanning electron microscopy (SEM) of cocoa particles refined/conched by conical and cylindrical roller stone melangers Journal of Food Engineering, 2017 DOI:10.1016/j.jfoodeng.2017.05.033

[10]	Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition Journal of Functional Foods, 2017 DOI:10.1016/j.jff.2017.09.041

[11]	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 Journal of Functional Foods, 2015 DOI:10.1016/j.jff.2015.03.046

[12]	Current trend and future prospective of functional probiotic milk chocolates and related products - a review Czech Journal of Food Sciences, 2015 DOI:10.17221/676/2014-CJFS

[13]	Current trend and future prospective of functional probiotic milk chocolates and related products - a review Czech Journal of Food Sciences, 2015 DOI:10.17221/676/2014-CJFS

[14]	Current trend and future prospective of functional probiotic milk chocolates and related products - a review Czech Journal of Food Sciences, 2015 DOI:10.17221/676/2014-CJFS

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