Preparation and Properties of Probiotic Chocolates Using Yoghurt Powder

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：dswlbwb1

【摘要】

：

Milk chocolates were prepared by replacing skim milk powder in the formulation with yoghurt powder at 50% and 100% levels. The effect of incorporating yoghurt p

【作者】

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Ramakrishna Chetana Sunki Redd

【机构】

：

HumanResourceDevelopmentCSIR—CentralFoodTechnologicalResearchInstitute（CouncilofScientificandIndustr

【出处】

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食品与营养科学(英文)

【发表日期】

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2013年3期

【关键词】

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Probiotic Chocolates SEM RHEOLOGY YOGHURT POWDER Probiotic Chocolates SEM Rheolo

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Milk chocolates were prepared by replacing skim milk powder in the formulation with yoghurt powder at 50% and 100% levels. The effect of incorporating yoghurt powder on quality of chocolates was studied. No significant changes were observed in fatty acid

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Preparation and Properties of Probiotic Chocolates Using Yoghurt Powder

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