Effect of Aloe vera gel on chemical, sensorial and viability of probiotic bacteria Lactobacillus plantarum in low fat ice cream
Among dairy products, ice cream is very popular all over the world. Therefore, in this research, the possibility of producing probiotic ice cream containing Aloe vera gel was investigated. For this purpose, Aloe vera gel at concentrations of 0%, 5%, 10%, and 15% was added to ice cream samples and it...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2020-08-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_674506_eb8bfdb90d72ef8db2fcb205b72ebeff.pdf |