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Development of vacuum-dried powder and drinking yoghurt from soursop fruit (Annona muricata L.) and evaluation of their physicochemical and functional properties Cover

Development of vacuum-dried powder and drinking yoghurt from soursop fruit (Annona muricata L.) and evaluation of their physicochemical and functional properties

Journal of the National Science Foundation of Sri Lanka
Volume 50 (2022): Issue 2
By: ,  ,   and    
Open Access
|Sep 2022
Authors

Authors

N.I. Ranaweera

ranaweeranimshi@gmail.com

Rajarata University of Sri Lanka

R.C. Pitipanaarachchi

pitipana@iti.lk

Industrial Technology Institute

H.M.T. Herath

theja@iti.lk

Industrial Technology Institute

D.V.P. Chandramali

neha.dekwella@gmail.com

Rajarata University of Sri Lanka
DOI: https://doi.org/10.4038/jnsfsr.v50i2.10551 | Journal eISSN: 2362-0161
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Language: English
Page range: 489 - 502
Published on: Sep 9, 2022
Published by: National Science Foundation of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
Antioxidant potential,
drinking yoghurt,
functional properties,
soursop fruit,
vacuum-dried powder

© 2022 N.I. Ranaweera, R.C. Pitipanaarachchi, H.M.T. Herath, D.V.P. Chandramali, published by National Science Foundation of Sri Lanka
This work is licensed under the Creative Commons License.

Volume 50 (2022): Issue 2
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