Author: Janny Melissa Mendoza Mencia,
aloe fermented yogurt, production of fermented milk drinks from lactic acid bacteria, nutritional value, great sensory attributes, functional beverages, viscosity, antioxidant capacity, yogurt formulations with aloe ,probiotic and non-probiotic yogurt, Nutritional value of yogurt, aloe vera juice, high content of bioactive compounds, aloe vera juice pH, Luminosity, good bacteria, gastrointestinal system, yogurt starter cultures, nutritional value, bioactive compounds, supplement for functional foods, functional and nutritive foods , functional component in aloe vera is the polysaccharide acemannan, prebiotics, functional ingredient, stimulate the favorable growth or metabolism of beneficial bacteria , develop a functional plain stirred yogurt enhanced with inulin and aloe vera, milk fermentation converting lactose to lactic acid, probiotic bacteria
