Characterization of white chocolate enriched with co‐encapsulated Lactobacillus acidophilus (La‐5) and rose hip shell fruit extract: Characterization, probiotic viability during storage, and in vitro gastrointestinal digestion
Abstract This research focused on the production of a new kind of probiotic chocolate containing co‐encapsulated Lactobacillus acidophilus (La‐5) bacteria and rose hip shell fruit extract. Several properties of chocolate samples, including rheological, textural, thermal properties, particle size dis...
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| Format: | Article |
| Language: | English |
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Wiley
2024-02-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.3805 |