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This page is a summary of: Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days, Journal of Functional Foods, May 2015, Elsevier,
DOI: 10.1016/j.jff.2015.03.046.
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