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Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes
milk chocolate properties of chocolate lyophilisate LAB
2014/2/27
Manufacturing of novel foodstuffs supplemented with live probiotic bacteria has recently been intensively investigated. The supplementation of confectionery with probiotics is troublesome since some u...
Optimization of the Formulation of Prebiotic Milk Chocolate Based on Rheological Properties
chocolate sugar substitutes simplex-lattice mixture design rheology prebiotic
2010/3/24
Rheological properties are very important parameters in the production of products with high-quality and desirable texture. So far, many attempts to produce low-calorie milk chocolate have not succeed...