Development of aloe vera gel supplemented ready to serve fruit beverages

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dc.contributor.advisorGeetha Lekshmi, P R
dc.contributor.authorShymi Cherian
dc.date.accessioned2019-12-31T04:08:23Z
dc.date.available2019-12-31T04:08:23Z
dc.date.issued2016
dc.description.abstractThe present study entitled “Development of Aloe vera gel supplemented Ready To Serve fruit beverages” was carried out in the Department of Processing Technology, College of Agriculture, Vellayani during 2014-2016 with the objective to optimize the process variables for osmotic dehydration of aloe gel, supplementation of aloe gel in Ready To Serve (RTS) fruit beverages and to evaluate the quality of the product during storage.en_US
dc.identifier.sici173949en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6693
dc.language.isoenen_US
dc.publisherDepartment of Processing Technology, College of Agriculture, Vellayanien_US
dc.subjectAloe vera as functional fooden_US
dc.subjectAloe gel extractionen_US
dc.subjectOsmo dehydration of aloe gelen_US
dc.subjectOsmo dehydration of aloe gelen_US
dc.subjectFormulation of RTSen_US
dc.titleDevelopment of aloe vera gel supplemented ready to serve fruit beveragesen_US
dc.typeThesisen_US

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