Hashemi , M

[ 1 ] - Optimization of theFormulation of Low-Fat Symbiotic Flavored Coating for Use in Functional Puffed Snack Technology

Background and Objectives: Nowadays, extruded snacks are the most common form of meals; however, their high amount of salt and fat leads to increase disease risk. Their coating would be a proper carrier for probiotics and has an appropriate potential for enhancement of the nutritional properties of puffed snacks. In this research, production of symbiotic snack coating by probiotic bacteria, as ...