Browsing by Subject ", natural stabilizer,"

Browsing by Subject ", natural stabilizer,"

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  • Samarasingha, Vidanelage Hansika Srimali,; Weerasingha, W.V.V.R.; iNayananjalie, Wettapperuma Arachchige Deepthi (Annals. Food Science and Technology, 2019)
    The study was conducted to evaluate the potential of citrus fiber as a natural stabilizer for development of yogurt drink. Five different levels of citrus fiber, 0.10%, 0.15%, 0.20%, 0.25%, and 0.30% (w/v) were evaluated ...

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