Optimization of processing variables for the preparation of herb bread using Aloe vera gel

Journal of Food Science and Technology

Volumn 46, Issue 4, 2009, Pages 335-338

  Singh, Alpana ^a   Singh, Abhay Kumar ^a  

^a Jawaharlal Nehru Krishi Vishwa Vidyalaya ^*  (India)

Author keywords

Aloe vera gel; Bread characteristics; Herb bread; Sensory quality; Storage stability

Indexed keywords

ALOE VERA GEL; BREAD CHARACTERISTICS; HERB BREAD; SENSORY QUALITY; STORAGE STABILITY;

BIOCHEMICAL ENGINEERING; GELS; SUGAR (SUCROSE); SUGARS;

GELATION;

ALOE VERA;

EID: 67650432389     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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