The effect of plant mucilaginous gel polysaccharides on oxidative tolerance and fermentation of dietetic yoghurts
This study aimed to investigate the effects of plant gel polysaccharides extracted from Aloe vera leaf on the fermentation and biotherapeutic properties of functional yoghurts. In this study, Aloe vera gel was used as a potential prebiotic, dietary fiber and stabilizing agent, stevia as a natural sw...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2024-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/450121 |