“Dawul Kurundu” (Neolitsea involucrate) leaf extract as a natural stabilizer in set-yoghurt: Effect on physicochemical and sensory qualities

Nyckelord

Dawul Kurundu (Neolitsea involucrate); mucilaginous material; natural stabilizer; yoghurt

Publicerad i

Proceedings of the international conference on innovation and emerging technologies
2021, sidor: 111-111
Titel: International Conference on Innovation and Emerging Technologies 2021 : “Technological transformation towards a smart future” : proceedings : November 25-26, 2021 Colombo, Sri Lanka
Utgivare: University of Sri Jayewardenepura

Konferens

International Conference on Innovation and Emerging Technologies (ICIET), 2021-11-25/26, Colombo, Sri Lanka (Conference Proceedings:abstract is available on page 111)

SLU författare

• Priyashantha, Hasitha

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

• ISBN: 978-624-5703-12-8

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/114731