https://www.selleckchem.com/pr....oducts/bgb-283-bgb28
In addition, ARs supplementation had no negative impact on the chewiness, hardness, and springiness of bread. These findings demonstrated that ARs could be applied as potential food additives to improve the quality and sensory profile of bread.This study was planned to investigate the effect of replacing milk fat with aloe vera gel addition on yogurt quality. Purposely, yogurt was prepared with different concentration of aloe vera gel and coded as AGY0, = Control (3.5% fat and no AG), AGY1 = (1% fat and 1% AG), AGY2 = (1% fat and
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