Functionalization of carrageenan based edible film using Aloe vera for improved lipid oxidative and microbial stability of frozen dairy products
Published 2021 View Full Article
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Title
Functionalization of carrageenan based edible film using Aloe vera for improved lipid oxidative and microbial stability of frozen dairy products
Authors
Keywords
Aloe vera, Carrageenan, Edible film, Kulfi, Lipid stability, Microbial quality
Journal
Food Bioscience
Volume 43, Issue -, Pages 101336
Publisher
Elsevier BV
Online
2021-08-29
DOI
10.1016/j.fbio.2021.101336
References
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