Samarasingha, Vidanelage Hansika Srimali,; Weerasingha, W.V.V.R.; Nayananjalie, 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 ...