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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Detalles Bibliográficos
Autores principales: Ikram, Ali, Qasim Raza, Syed, Saeed, Farhan, Afzaal, Muhammad, Munir, Haroon, Ahmed, Aftab, Babar Bin Zahid, Muhammad, Muhammad Anjum, Faqir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802546/
https://www.ncbi.nlm.nih.gov/pubmed/33473309
http://dx.doi.org/10.1002/fsn3.2017

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802546/
https://www.ncbi.nlm.nih.gov/pubmed/33473309
http://dx.doi.org/10.1002/fsn3.2017

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