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Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes

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Figure

Table 1. Solid substance content (g/100 g) of milk chocolates (means ± S.D.)
Table 2. Volatile and total acidity (g acetic acid/100 g) of milk chocolates (means ± SD)
Figure 1. Casson yield value and viscosity of milk chocolate variants
Table 3. The hardness of milk chocolates (total fat content in g/100 g)
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