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Aloe vera and carrageenan based edible film improves storage stability of ice-cream

dc.contributor.authorMahajan, Kanika
dc.contributor.authorKumar, Sunil
dc.contributor.authorBhat, Zuhaib F.
dc.contributor.authorSingh, Maninder
dc.contributor.authorBhat, Hina F.
dc.contributor.authorBhatti, Muhammad Azher
dc.contributor.authorBekhit, Alaa El-Din A.
dc.date.accessioned2023-03-22T10:22:58Z
dc.date.available2023-03-22T10:22:58Z
dc.date.created2022-09-26T08:43:59Z
dc.date.issued2022
dc.identifier.citationApplied Food Research. 2022, 2 (1), .
dc.identifier.issn2772-5022
dc.identifier.urihttps://hdl.handle.net/11250/3059793
dc.language.isoeng
dc.titleAloe vera and carrageenan based edible film improves storage stability of ice-cream
dc.title.alternativeAloe vera and carrageenan based edible film improves storage stability of ice-cream
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber8
dc.source.volume2
dc.source.journalApplied Food Research
dc.source.issue1
dc.identifier.doi10.1016/j.afres.2022.100128
dc.identifier.cristin2055205
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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