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Effect of Xanthan Gum and Homogenization on the Stability of Palmyrah (Borassus flabellifer L) Ready-to-Serve Drink Cover

Effect of Xanthan Gum and Homogenization on the Stability of Palmyrah (Borassus flabellifer L) Ready-to-Serve Drink

Journal of Food and Agriculture
Volume 15 (2022): Issue 2
By: ,  ,  ,   and    
Open Access
|Dec 2022
Articles in this issue
DOI: https://doi.org/10.4038/jfa.v15i2.5267 | Journal eISSN: 2613-8530
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Language: English
Page range: 1 - 9
Published on: Dec 29, 2022
Published by: Wayamba University of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
Homogenization,
Palmyrah,
Ready-to-serve drink,
Stability,
Xanthan gum

© 2022 N. Sobini, S. A. Datchian, W. A. J. P. Wijiesinghe, S. Maathumai, S. Srivijeindran, published by Wayamba University of Sri Lanka
This work is licensed under the Creative Commons License.

Volume 15 (2022): Issue 2
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