Barzegariardekani, A.R

[ 1 ] - Identifying an Impressive Stabilizer on Oil and Non-oil Phases of Tahini and Investigating Its Effects on the Viability of Free and Encapsulated Probiotics

Background and Objectives: Despite unique characteristics of tahini, adequate biotechnical studies have not been carried out on tahini. In recent decades, functional food production such as probiotics has increased because of positive effects on the consumer health. Studies have verified that probiotics do not include appropriate survivability in fat ambiences. Hence, the present study was carr...