Skip to main content

Modified Kithul (Caryota urens) Flour as a Plant Origin Stabilizing Agent in Drinking Yoghurt Cover

Modified Kithul (Caryota urens) Flour as a Plant Origin Stabilizing Agent in Drinking Yoghurt

Journal of Food and Agriculture

Volume 9 (2016): Issue 1-2

By: J. A. A. C. Wijesinghe, I. Wickramasinghe and K. H. Sarananda

Open Access

|Dec 2016

Download Article

Download the full article as a PDF file.

Articles in this issue

DOI: https://doi.org/10.4038/jfa.v9i1-2.5202 | Journal eISSN: 2613-8530

Journal RSS Feed

Language: English

Page range: 1 - 13

Published on: Dec 30, 2016

Published by: Wayamba University of Sri Lanka

In partnership with: Paradigm Publishing Services

Keywords:

Drinking yoghurt,

Modified Kithul flour,

Physico-chemical properties,

Sensory attributes

© 2016 J. A. A. C. Wijesinghe, I. Wickramasinghe, K. H. Sarananda, published by Wayamba University of Sri Lanka
This work is licensed under the Creative Commons License.

Volume 9 (2016): Issue 1-2

Previous article