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%...

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Publicado en:Food Sci Nutr
Autores principales: Ikram, Ali, Qasim Raza, Syed, Saeed, Farhan, Afzaal, Muhammad, Munir, Haroon, Ahmed, Aftab, Babar Bin Zahid, Muhammad, Muhammad Anjum, Faqir
Formato: Artigo
Lenguaje:Inglês
Publicado: John Wiley and Sons Inc. 2020
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Original Research
Acceso en línea: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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