The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)
This study investigated the possibility of developing a novel functional sesame paste based dessert bearing probiotic bacteria (Lactobacillus paracasei and Bifidobacterium lactis). Probiotics viability in the dessert as well as pH, acidity, texture and microstructure modifications were investigated...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
University of Tehran
2021-12-01
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| Col·lecció: | Journal of Food and Bioprocess Engineering |
| Matèries: | |
| Accés en línia: | https://jfabe.ut.ac.ir/article_80363.html |
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