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. 2021 Feb 4;10(2):333. doi: 10.3390/foods10020333

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Effect of heating and cooling on the rheological behavior of chocolate samples. Change of temperature from 6 to 40 °C (f = 1 Hz). Treatments: Control, Prob = Probiotics, FO1 = fish oil added at concentration 3.24% (w/w), FO2 = fish oil added at concentration 6.48% (w/w).