Effect of adding Aloe vera jell on the quality and sensory properties of yogurt

This study was planned to investigate the effect of replacing milk fat with aloe vera gel addition on yogurt quality. Purposely, yogurt was prepared with different concentration of aloe vera gel and coded as AGY(0,) = Control (3.5% fat and no AG), AGY(1) = (1% fat and 1% AG), AGY(2) = (1% fat and 2%...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
में प्रकाशित:Food Sci Nutr
मुख्य लेखकों: Ikram, Ali, Qasim Raza, Syed, Saeed, Farhan, Afzaal, Muhammad, Munir, Haroon, Ahmed, Aftab, Babar Bin Zahid, Muhammad, Muhammad Anjum, Faqir
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: John Wiley and Sons Inc. 2020
विषय:
Original Research
ऑनलाइन पहुंच:https://ncbi.nlm.nih.gov/pmc/articles/PMC7802546/
https://ncbi.nlm.nih.gov/pubmed/33473309
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2017
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