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

The aim of this study was to develop an apricot snack with impregnation of Bacillus coagulans GBI‐30 6086 spores and investigate the changes in quality during the storage at 4°C. Thus, dried apricots were impregnated with B. coagulans until they reached the intermediate moisture level (36%). The pro...

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Veröffentlicht in:	Journal of food processing and preservation 2022-03, Vol.46 (3), p.n/a
Hauptverfasser:	Ayrıç Danışman, Fahriye, Taştan, Özge, Baysal, Taner
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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