"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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[2] Preparation and shelf life study of probiotic chocolate manufactured using Lactobacillus helveticus MTCC 5463
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[3] Development of green tea infused chocolate yoghurt and evaluation of its nutritive value and storage stability
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[4] FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ.
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[5] FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİ
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[6] Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition
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[7] Particle size measurements and scanning electron microscopy (SEM) of cocoa particles refined/conched by conical and cylindrical roller stone melangers
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[8] 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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[9] 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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[10] Current Trend and Future Prospective of Functional Probiotic Milk Chocolates and Related Products--a Review.
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[11] 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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[12] Current Trend and Future Prospective of Functional Probiotic Milk Chocolates and Related Products–a Review
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[13] Current trend and future prospective of functional probiotic milk chocolates and related products-a review
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[14] Fundamental Studies on Melt-in-mouth Textures of Baked Flour Products
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[15] 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