Open AccessOptimizing Organoleptic Properties of Drinking Yoghurt Incorporated with Modified Kithul (<em>Caryota urens</em>) Flour as a Stabilizer and Evaluating Its Quality during Storage
Author(s) -
J. A. A. C. Wijesinghe,
I. Wickramasinghe,
K.H. Saranandha
Publication year - 2018
Publication title -
vidyodaya journal of science
Language(s) - English
Resource type - Journals
ISSN - 1391-1945
DOI - 10.4038/vjs.v21i1.6066
Subject(s) - sri lanka , stabilizer (aeronautics) , organoleptic , multidisciplinary approach , quality (philosophy) , agriculture , food science , mathematics , biology , social science , physics , engineering , sociology , socioeconomics , ecology , mechanical engineering , quantum mechanics , tanzania
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