Application of Tarkhineh Fermented Product to Produce Potato Chips With Strong Probiotic Properties, High Shelf-Life, and Desirable Sensory Characteristics
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DOI: 10.3389/fmicb.2021.657579
Abstract: 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… read more here.
Keywords: storage; product; application tarkhineh; tarkhineh ... See more keywords