Aloe barbadensis Based Bioactive Edible Film Improved Lipid Stability and Microbial Quality of the Cheese
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DOI: 10.3390/foods12020229
Abstract: An attempt was made to develop a bioactive edible film using carrageenan and A. vera gel for enhancing the storage quality of cheese using kalari, a popular Himalayan cheese, as a food-model system. The film… read more here.
Keywords: quality; quality cheese; edible film; film ... See more keywords