HIGHLIGHTS
- who: Firdous Kouser and colleagues from the Division of Livestock Products Technology, SKUAST-Jammu, Jammu, JandK, India Department of Food Science, University of Otago, Dunedin, New Zealand have published the research: Aloe barbadensis Based Bioactive Edible Film Improved Lipid Stability and Microbial Quality of the Cheese, in the Journal: Foods 2023, 12, 229. of /2023/
- what: The carrageenan and A. vera gel extract-based film was developed to improve the storage stability of cheese.
- how: All the other chemicals and reagents used in the study were of analytical or food grade and were . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.