THE EFFECTIVENESS OF DIFFERENT COMBINATIONS OF COMMONLY USED COMMERCIAL STARTER CULTURES IN SET YOGHURT PRODUCTION

dc.contributor.author	Shanika, M.L.J.
dc.contributor.author	Samarasekara, C.S.
dc.contributor.author	Vidanarachchi, J.K.
dc.contributor.author	Ranadheera, C.S.
dc.contributor.author	Jayawardana, N.W.I.A.
dc.date.accessioned	2022-03-15T10:18:40Z
dc.date.available	2022-03-15T10:18:40Z
dc.date.issued	2012-11-15
dc.identifier.citation	Proceeding of the undergraduate Research Symposium - 2012	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/3731
dc.language.iso	en	en_US
dc.publisher	Faculty of Agriculture - Rajarata University of Sri Lanka	en_US
dc.subject	Post-acidification	en_US
dc.subject	Set yoghurt	en_US
dc.subject	Starter culture	en_US
dc.title	THE EFFECTIVENESS OF DIFFERENT COMBINATIONS OF COMMONLY USED COMMERCIAL STARTER CULTURES IN SET YOGHURT PRODUCTION	en_US
dc.type	Article	en_US