Optimization of Composite Fruit Peel Powder as a Texture Modifier for Fat Free Set Yoghurt: A Mixture Design Approach
Authors
O.O. Awolu
Department of Food Science and Technology; Federal
University of Technology; Akure,;Nigeria
DOI: https://doi.org/10.4038/jas.v16i2.9328 | Journal eISSN: 2386-1363
Language: English
Page range: 226 - 236
Published on: May 1, 2021
Published by: The Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2021 P.G.I. Dias, J.W.A. Sajiwanie, R.M.U.S.K. Rathnayaka, O.O. Awolu, published by The Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka
This work is licensed under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 License.