Effect of adding Aloe vera jell on the quality and sensory properties of yogurt.

Food Sci Nutr · 2021 · PMC7802546 · PMID 33473309

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a decreasing trendno p-value reported

( 2017 ) while studying the effects of different protein sources on keeping the quality of yogurt reported a decreasing trend in the fat content during storage of 21 days.

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