Incorporation of Potential Probiotic Lactobacillus plantarum Isolated from Fermented Cocoa Beans into Dark Chocolate: Bacterial Viability and Physicochemical Properties Analysis
Version of Record online: 6 MAY 2013
© 2013 Wiley Periodicals, Inc.
Journal of Food Quality
Volume 36, Issue 3, pages 164–171, June 2013
How to Cite
Foong, Y. J., Lee, S. T., Ramli, N., Tan, Y. N. and Ayob, M. K. (2013), Incorporation of Potential Probiotic Lactobacillus plantarum Isolated from Fermented Cocoa Beans into Dark Chocolate: Bacterial Viability and Physicochemical Properties Analysis. Journal of Food Quality, 36: 164–171. doi: 10.1111/jfq.12028
- Issue online: 3 JUN 2013
- Version of Record online: 6 MAY 2013
- Manuscript Accepted: 20 JAN 2013
- Manuscript Received: 19 JUN 2012
- Sciencefund Ministry of Agriculture of the Malaysian Government. Grant Number: 05-01-02-SF1016
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