Physicochemical, Microbiological, and Sensory Attributes of Probiotic Yoghurt Enriched with Pectin Derived from Banana and Mango Peel
DOI: https://doi.org/10.4038/tar.v37i1.9015 | Journal eISSN: 2706-0233
Language: English
Page range: 34 - 54
Published on: Jan 5, 2026
Published by: Postgraduate Institute of Agriculture (PGIA)
In partnership with: Paradigm Publishing Services
Keywords:
© 2026 S. M. D. S. C. Senaratne, G. M. Somaratne, L. U. Athukorala, D. Roy, published by Postgraduate Institute of Agriculture (PGIA)
This work is licensed under the Creative Commons Attribution 4.0 License.