Author Deepak Mudgil, Sheweta Barak, Palak Darji
aloe therapeutic properties, basis of sensory evaluation and analysed for moisture, pH, instrumental colour , textural profile properties, developed product, Aloe vera juice, burfi, characterization, Ice cream was preparation, Aloe vera in yogurt, probiotics drinks, good taste, flavoured milk fortified with Aloe vera gel, fortification of dairy products , fortification of cultured buttermilk, development of a novel and functional herbal khoa burfi, Aloe vera juice addition had a non-significant effect on the color and appearance scores up, Aloe vera juice at 15% level produce drinking yogurt