Ingredient formulation effects on physico-chemical, sensory, textural properties and probiotic count of Aloe vera probiotic dahi

LWT

Volumn 65, Issue , 2016, Pages 371-380

  Hussain, Shaik Abdul ^a   Patil, Girdhari Ramdas ^a   Yadav, Vidhu ^a   Bijoy Singh, Ram Ran ^b   Singh, Ashish Kumar ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

^b Sanjay Gandhi Inst Dairy Technol   (India)

Author keywords

Aloe vera juice; Dahi; Optimization; Probiotics; Response surface methodology

Indexed keywords

DAIRIES; OILS AND FATS; OPTIMIZATION; SURFACE PROPERTIES;

ALOE VERA; CENTRAL COMPOSITE ROTATABLE DESIGN; DAHI; OVERALL ACCEPTABILITY; QUADRATIC MODELING; RESPONSE SURFACE METHODOLOGY; TEXTURAL PROPERTIES; WATER HOLDING CAPACITY;

PROBIOTICS;

EID: 84951941655     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.08.035     Document Type: Article

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