Development and Evaluation of Set Yoghurt by using Probiotic Culture (Lactobacillus paracasei and Lactobacillus rhamnosus) As a Bio-Preservative

dc.contributor.author	Kavirathna, S.K.
dc.contributor.author	Perera, N.
dc.contributor.author	Chandramali, D.V.P.
dc.contributor.author	Prasanna, P.H.P.
dc.date.accessioned	2019-10-29T14:47:51Z
dc.date.available	2019-10-29T14:47:51Z
dc.date.issued	4/4/2019
dc.identifier.citation	11th Annual Research Symposium Proceedings (pg 60) - 2019 ,Faculty of Agriculture	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/2311
dc.language.iso	en	en_US
dc.publisher	Rajarata University of Sri Lanka	en_US
dc.subject	Bio-Preservation	en_US
dc.subject	Bio-Protective culture	en_US
dc.subject	Physicochemical properties	en_US
dc.subject	Yoghurt	en_US
dc.title	Development and Evaluation of Set Yoghurt by using Probiotic Culture (Lactobacillus paracasei and Lactobacillus rhamnosus) As a Bio-Preservative	en_US
dc.type	Article	en_US