Effect of Incorporation of Kithul Flour on Physical, Microbiological and Sensory Attributes of Probiotic Set Yogurt

dc.contributor.author	Peiris, K.R.M.
dc.contributor.author	Prasanna, P.H.P.
dc.contributor.author	Chandramali, D.V.P.
dc.contributor.author	Gunasekara, D.C.S.
dc.contributor.author	Madhusanka, P.M.V.
dc.date.accessioned	2019-10-29T11:25:07Z
dc.date.available	2019-10-29T11:25:07Z
dc.date.issued	4/4/2019
dc.identifier.citation	11th Annual Research Symposium Proceedings (pg 52) - 2019 ,Faculty of Agriculture	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/2303
dc.language.iso	en	en_US
dc.publisher	Rajarata University of Sri Lanka	en_US
dc.subject	Bifidobacterium bifidum	en_US
dc.subject	Kithul flour	en_US
dc.subject	Syneresis	en_US
dc.subject	Yogurt	en_US
dc.title	Effect of Incorporation of Kithul Flour on Physical, Microbiological and Sensory Attributes of Probiotic Set Yogurt	en_US
dc.type	Article	en_US
dc.type	Article	en_US