Physicochemical and sensory attributes of inulin incorporated set yoghurt prepared using cow and buffalo milk
By: K.A.D.C. Gnanarathna, M.T.L.K. Jayasumana, K.W.D.P. Weragama, D.C.S. Gunasekara, W.V.V.R. Weerasingha, A. Chandrasekara and P.H.P. Prasanna
Open Access
|Oct 2022DOI: https://doi.org/10.4038/jnsfsr.v50i3.10677 | Journal eISSN: 2362-0161
Language: English
Page range: 651 - 661
Published on: Oct 31, 2022
Published by: National Science Foundation of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2022 K.A.D.C. Gnanarathna, M.T.L.K. Jayasumana, K.W.D.P. Weragama, D.C.S. Gunasekara, W.V.V.R. Weerasingha, A. Chandrasekara, P.H.P. Prasanna, published by National Science Foundation of Sri Lanka
This work is licensed under the Creative Commons License.