Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"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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[1] Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates
2021
[2] The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery
2021
[3] Journal of Agricultural, Life and Environmental Sciences
2020
[4] Probiotic sugar confectionery fortified with flax seeds (Linum usitatissimum L.)
2020
[5] Survival of commercial probiotic strains and their effect on dark chocolate synbiotic snack with raspberry content during the storage and after simulated …
2020
[6] Assessment of Lactic Acid Bacteria Isolated from Chakka: An Indian Fermented Dairy Product. J Food Ind Microbiol 5: 132
2019
[7] FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ
THE JOURNAL OF FOOD, 2018
[8] Development of Synbiotic Milk Chocolate Enriched with Lactobacillus paracasei, D-tagatose and Galactooligosaccharide
2018
[9] Preparation and shelf life study of probiotic chocolate manufactured using Lactobacillus helveticus MTCC 5463
2018
[10] Development of green tea infused chocolate yoghurt and evaluation of its nutritive value and storage stability
2018
[11] FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ.
GIDA/The Journal of FOOD, 2018
[12] 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
[13] Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition
Journal of Functional Foods, 2017
[14] Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and …
Journal of Functional Foods, 2015
[15] Current Trend and Future Prospective of Functional Probiotic Milk Chocolates and Related Products–a Review
2015
[16] Current trend and future prospective of functional probiotic milk chocolates and related products-a review
2015
[17] Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk …
2015
[18] 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
[19] Current Trend and Future Prospective of Functional Probiotic Milk Chocolates and Related Products--a Review.
Czech Journal of Food Sciences, 2015
[20] Fundamental Studies on Melt-in-mouth Textures of Baked Flour Products
2014
[21] パンの口どけ感に与える澱粉の老化の影響
美味技術学会誌, 2014
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