https://www.selleckchem.com/pr....oducts/asciminib-abl
BACKGROUND Probiotics are most widely consumed functional food. Consumers demand production of foods also in low-calorie forms. OBJECTIVE In this study, Lactobacillus casei 431 and various sweeteners were used in milk chocolate as probiotic and bulking agents, respectively. METHODS Samples were prepared by using sucrose or optimum polyols combination. Chocolate samples were stored at two temperatures (4 °C and 20 °C) for 180 days and the viability of probiotic cells was controlled with the purpose of specifying the presented st
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