Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel-Reference-Cited by-同舟云学术

Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel

Published:2017-02-12 Issue:5 Volume:41 Page:e13209
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Azari-Anpar Mojtaba¹,Payeinmahali Hadiseh²,Daraei Garmakhany Amir³,Sadeghi Mahounak Alireza¹

Affiliation:

1. Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Ave; Gorgan 49138-15739 Iran

2. Department of Food Science and Technology Faculty of Agriculture; Islamic Azad University, Damghan Branch; Damghan 36716-39998 Iran

3. Department of Food Science and Technology Toyserkan Faculty of Industrial Engineering; Bu-Ali Sina University, Beheshti Ave, Bahri Esfahani Ave; Toyserkan City Hamadan Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13209/fullpdf

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3. Characterization of the rheological properties of yogurt-A review;Benezech;Journal of Food Engineering,1994

4. Texture profile analysis;Bourne;Food Technology,1978

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