Development of Less Sweet Fiber-Enriched Drinking Yogurt by using Solubled Dietary Fiber as a Stabilizer

dc.contributor.author	Tennakoon, T.R.S.K.A.
dc.contributor.author	Wickramasinghe, N.
dc.contributor.author	Prasanna, P.H.P.
dc.contributor.author	Kumari, D.W.M.M.M.
dc.date.accessioned	2019-10-30T11:27:30Z
dc.date.available	2019-10-30T11:27:30Z
dc.date.issued	4/4/2019
dc.identifier.citation	11th Annual Research Symposium Proceedings (pg 65) - 2019 ,Faculty of Agriculture	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/2316
dc.language.iso	en	en_US
dc.publisher	Rajarata University of Sri Lanka	en_US
dc.subject	Drinking Yogurt	en_US
dc.subject	Gelatin	en_US
dc.subject	Microbiological Properties	en_US
dc.subject	Sensory properties	en_US
dc.subject	Sugar Content	en_US
dc.title	Development of Less Sweet Fiber-Enriched Drinking Yogurt by using Solubled Dietary Fiber as a Stabilizer	en_US
dc.type	Article	en_US