Optimizing Organoleptic Properties of Drinking Yoghurt Incorporated with Modified Kithul (Caryota urens) Flour as a Stabilizer and Evaluating Its Quality during Storage
Open Access
|Dec 2018DOI: https://doi.org/10.4038/vjs.v21i1.6066 | Journal eISSN: 1391-1945
Language: English
Page range: 36 - 48
Published on: Dec 26, 2018
Published by: University of Sri Jayawardenepura
In partnership with: Paradigm Publishing Services
Keywords:
© 2018 J. A. A. C. Wijesinghe, I. Wickramasinghe, K. H. Saranandha, published by University of Sri Jayawardenepura
This work is licensed under the Creative Commons License.