Fortification of cocoa semi-skimmed milk formulations with native lactic acid bacteria: Cell viability, physicochemical and functional properties for developing novel foods

Article

Abstract: This study aimed to evaluate several cocoa semi-skimmed milk formulations (CSMFs) as potential carri

Palabras claves:

Antioxidant activity, COCOA, lactic acid bacteria, Polyphenols, probiotics

Autores:

Gabriela N. Tenea, Pamela Ascanta

Fuentes:

scopus