Revisiting the Development of Probiotic-based Functional Chocolates
The status of chocolate as functional food is still questionable for some other people as chocolate can also give some adverse effect due to its high fat and sugar content. To overcome this issue, some attempts have made by food scientist to produce chocolate with high potential health benefits an...
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| Format: | Artikel |
| Sprache: | English |
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Gifu University - United Graduate School of Agricultural Science
2021
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| Online Zugang: | https://repository.ugm.ac.id/277951/1/Full%20Doc_Revisiting%20the%20development%20of%20probiotic.pdf |