Publication | Open Access

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

ProbioticShelf LifeFood FermentationLactic Acid BacteriaRheological PropertiesBifidobacterium Lactis Hn019Dark ChocolatesFood MicrobiologyMicrobiologyProbioticsMedicineHealth Sciences