Application of Tarkhineh Fermented Product to Produce Potato Chips With Strong Probiotic Properties, High Shelf-Life, and Desirable Sensory Characteristics

The application of Tarkhineh texture to protect probiotics in potato chips has been investigated as the main goal in this paper. In this study, the probiotic assessments, morphological characteristics, sensory evaluation, and survival rates of the covered probiotic cells with Tarkhineh in potato chi...

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Detalles Bibliográficos
Autores principales: Kiani, Amir, Nami, Yousef, Hedayati, Shahab, Elieh Ali Komi, Daniel, Goudarzi, Farjam, Haghshenas, Babak
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8153181/
https://www.ncbi.nlm.nih.gov/pubmed/34054754
http://dx.doi.org/10.3389/fmicb.2021.657579

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8153181/
https://www.ncbi.nlm.nih.gov/pubmed/34054754
http://dx.doi.org/10.3389/fmicb.2021.657579

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