Lyophilized Probiotic Lactic Acid Bacteria Viability in Potato Chips and Its Impact on Oil Oxidation

To produce a new probiotic-containing food product, potato chips, as the most preferred fast food, were chosen. Preferably, it should be preserved for a long period without oxidation. The presented study aimed to compare potato chips containing two lyophilized probiotic lactic acid bacteria (Bifidob...

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Detalles Bibliográficos
Autor principal: Mostafa, Heba
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278590/
https://www.ncbi.nlm.nih.gov/pubmed/32380678
http://dx.doi.org/10.3390/foods9050586

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278590/
https://www.ncbi.nlm.nih.gov/pubmed/32380678
http://dx.doi.org/10.3390/foods9050586

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