Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology

Özlem Erdem, Mine Gültekin-Özgüven, Ijlal Berktaş, Sevcan Erşan, H. Ezgi Tuna, Ayşe Karadaǧ, Beraat Özçelik, Gürbüz Güneş, Simon M. Cutting

Research output: Contribution to journalArticlepeer-review

Original languageEnglish
Pages (from-to)187-193
Number of pages7
JournalLWT - Food Science and Technology
Volume56
Issue number1
DOIs
Publication statusPublished - Apr 2014

Keywords

  • Bacillus indicus HU36
  • Probiotic
  • RSM
  • Sensory profiling
  • Synbiotic chocolate

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