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

Autor: Hussain, Shaik Abdul, Patil, Girdhari Ramdas, Yadav, Vidhu, Bijoy Singh, Ram Ran, Singh, Ashish Kumar
Zdroj: In LWT January 2016 65:371-380
Databáze: ScienceDirect