Chocolates containing encapsulated in cocoa butter microemulsion cells of a probiotic strain Lactiplantibacillus plantarum
Chocolates were prepared with the probiotic strain Lactiplantibacillus plantarum 13/20 and a prebiotic component of blackcurrant, cherry and blueberry flours. The probiotic cells were introduced by encapsulation in cocoa butter and the prebiotic components by dissolution in an alginate gel. The rheo...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/21/bioconf_foset2025_02001.pdf |
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