Impact of Natural Stabilizers on Physicochemical, Microbiological, and Sensory Properties of Frozen Yoghurt

dc.contributor.author	Moragoda, M.K.C.S
dc.contributor.author	Wijesekara, V.A
dc.contributor.author	Weerasingha, W.V.V.R.
dc.date.accessioned	2025-12-10T07:43:10Z
dc.date.available	2025-12-10T07:43:10Z
dc.date.issued	2025-10-09
dc.identifier.citation	International Research Symposium of Rajarata University of Sri Lanka (ISYMRU 2025)	en_US
dc.identifier.issn	3093-6187
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/7767
dc.language.iso	en	en_US
dc.publisher	Faculty of Medicine & Allied Sciences, Rajarata University of Sri Lanka	en_US
dc.subject	Fermented Dairy Products	en_US
dc.subject	Quality Parameters	en_US
dc.subject	Total Phenolic Content	en_US
dc.title	Impact of Natural Stabilizers on Physicochemical, Microbiological, and Sensory Properties of Frozen Yoghurt	en_US
dc.type	Article	en_US