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The present study reports the physicochemical, textural profile, microbial, antioxidant, and sensory characteristics of the produced yoghurt containing Aloe vera foliar gel. The result showed that syneresis was increased gradually with increase in Aloe vera foliar gel concentration during storage period. Aloe vera leaf gel had a negative effect on L. Acidophilus and B. lactis Bb‐12, but the viable...
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