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2016•Trends in Food Science & TechnologyRequires access

Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics

Nevzat Konar, Ömer Said Toker, Şirin Oba, Osman Sağdıç

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Key concepts: Prebiotic, Probiotic, Functional food, Food science, Bioavailability, Pleasure, Biotechnology, Business

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