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Royal Society of Chemistry, Food and Function, 2(10), p. 997-1006, 2019

DOI: 10.1039/c8fo02099j

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Enriching novel dark chocolate withBacillus coagulansas a way to provide beneficial nutrients

Journal article published in 2019 by Joanna Kobus-Cisowska ORCID, Daria Szymanowska ORCID, Paulina Maciejewska ORCID, Oskar Szczepaniak ORCID, Dominik Kmiecik ORCID, Anna Gramza-Michałowska ORCID, Bartosz Kulczyński ORCID, Judyta Cielecka-Piontek ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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Abstract

The aim of the present study was to develop a novel type of probiotic chocolate with the additiveBacillus coagulansbacteria and determine the concentration of polyphenols and their bioaccessibility.