Aloe vera and carrageenan based edible film improves storage stability of ice-cream-Reference-Cited by-同舟云学术

Aloe vera and carrageenan based edible film improves storage stability of ice-cream

Published:2022-06 Issue:1 Volume:2 Page:100128
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Mahajan Kanika,Kumar Sunil,Bhat Zuhaib F.,Singh Maninder,Bhat Hina F.^ORCID,Bhatti Muhammad A.,Bekhit Alaa El-Din A.

Publisher

Elsevier BV

Reference80 articles.

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3. Effect of sorbic acid on the storage quality of Kaladhi-an acid coagulated milk product;Ahmed;Journal of Food Science and Technology,2014

4. Meat colour: chemistry and measurement systems;Bekhit,2019

5. Recent trends in poultry packaging: a review;Bhat;American Journal of Food Technology,2011

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