Development of intermediate‐moisture apricot with impregnation of <i>Bacillus coagulans</i> GBI‐30 6086 as a functional snack: Quality assessment during storage-Reference-Cited by-同舟云学术

Development of intermediate‐moisture apricot with impregnation of Bacillus coagulans GBI‐30 6086 as a functional snack: Quality assessment during storage

Published:2022-01-20 Issue:3 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Ayrıç Danışman Fahriye¹,Taştan Özge²^ORCID,Baysal Taner³

Affiliation:

1. Graduate School of Natural and Applied Sciences Food Engineering Section Ege University İzmir Turkey

2. Faculty of Engineering Department of Food Engineering Yeditepe University İstanbul Turkey

3. Faculty of Engineering Department of Food Engineering Ege University İzmir Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16348

Reference59 articles.

1. Application of spore-forming probiotic Bacillus in the production of Nabat - A new functional sweetener

2. Factors affecting probiotic viability during processing and storage of food (in Turkish);Akan E.;Celal Bayar University Journal of Science,2015

3. Development of probiotic carrier dried apples for consumption as snack food with the impregnation of Lactobacillus paracasei

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