Application of Tarkhineh Fermented Product to Produce Potato Chips With Strong Probiotic Properties, High Shelf-Life, and Desirable Sensory Characteristics

MLA

Amir Kiani, et al. “Application of Tarkhineh Fermented Product to Produce Potato Chips With Strong Probiotic Properties, High Shelf-Life, and Desirable Sensory Characteristics.” Frontiers in Microbiology, vol. 12, May 2021. EBSCOhost, https://doi.org/10.3389/fmicb.2021.657579.

APA

Amir Kiani, Yousef Nami, Shahab Hedayati, Daniel Elieh Ali Komi, Farjam Goudarzi, & Babak Haghshenas. (2021). Application of Tarkhineh Fermented Product to Produce Potato Chips With Strong Probiotic Properties, High Shelf-Life, and Desirable Sensory Characteristics. Frontiers in Microbiology, 12. https://doi.org/10.3389/fmicb.2021.657579

Chicago

Amir Kiani, Yousef Nami, Shahab Hedayati, Daniel Elieh Ali Komi, Farjam Goudarzi, and Babak Haghshenas. 2021. “Application of Tarkhineh Fermented Product to Produce Potato Chips With Strong Probiotic Properties, High Shelf-Life, and Desirable Sensory Characteristics.” Frontiers in Microbiology 12 (May). doi:10.3389/fmicb.2021.657579.