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Journal: Foods, 2021
Volume: 10
Number: 333
333
Article: Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics
Authors: by Paulinna Faccinetto-Beltrán, Andrea R. Gómez-Fernández, Norma E. Orozco-Sánchez, Esther Pérez-Carrillo, Luis Martín Marín-Obispo, Carmen Hernández-Brenes, Arlette Santacruz and Daniel A. Jacobo-Velázquez
Link: https://www.mdpi.com/2304-8158/10/2/333

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