Tarkhineh as a new microencapsulation matrix improves the quality and sensory characteristics of probiotic Lactococcus lactis KUMS-T18 enriched potato chips

In the present study, probiotic potato chips containing a newly isolated probiotic Lactococcus lactis KUMS-T18 strain were produced by using a simple spraying method and then enhancing the stability, survival rate, and sensory characteristics of product during storage at 4 °C and 25 °C was examined...

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Detalles Bibliográficos
Autores principales: Kiani, Amir, Nami, Yousef, Hedayati, Shahab, Jaymand, Mehdi, Samadian, Hadi, Haghshenas, Babak
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8206370/
https://www.ncbi.nlm.nih.gov/pubmed/34131254
http://dx.doi.org/10.1038/s41598-021-92095-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8206370/
https://www.ncbi.nlm.nih.gov/pubmed/34131254
http://dx.doi.org/10.1038/s41598-021-92095-1

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