Cargando…
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%...
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: | |
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 |
Ejemplares similares
-
Exploring the amino acid profile and microbial properties of locally sweet preserved kachra hareer (Terminalia chebula)
por: Ikram, Ali, et al.
Publicado: (2020) -
Functional exploration of free and encapsulated probiotic bacteria in yogurt and simulated gastrointestinal conditions
por: Afzaal, Muhammad, et al.
Publicado: (2019) -
Consequences of hydrogenated vegetable fat substitution with Ajwa seed oil on physicochemical and nutritional aspects of functional cookies
por: Raza, Muhammad Qasim, et al.
Publicado: (2020) -
Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy
por: Ikram, Ali, et al.
Publicado: (2021) -
Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions
por: Zeashan, Muhammad, et al.
Publicado: (2020)