Physicochemical, rheological, sensory, and proximal properties of yogurt flavored with Aloe vera gel

Aloe vera leaves have a transparent mucilaginous, showing an important polysaccharides content and potential bioactive phytochemicals. This study evaluated the physicochemical, rheological, sensorial, and proximal properties of yogurt elaborated using Streptococcus thermophilus and Lactobacillus bul...

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Bibliographic Details

Published in:	Emirates Journal of Food and Agriculture
Main Authors:	Liliana Patricia Acurio Arcos, Wilmer Arnulfo Cadena Masabanda, María Eugenia García Pazmiño, John Bagner Castillo Garzón, Cristian Germán Santiana Espín
Format:	Article
Language:	English
Published:	College of Agriculture and Veterinary Medicine, United Arab Emirates University, United Arab Emirates 2024-05-01
Subjects:	Apparent viscosity consistency index flow behavi
Online Access:	https://ejfa.pensoft.net/article/118276/download/pdf/