Conference abstract - Peer-reviewed, 2021
“Dawul Kurundu” (Neolitsea involucrate) leaf extract as a natural stabilizer in set-yoghurt: Effect on physicochemical and sensory qualities
Wijekoon, Wimukthika D.; Kumarasinghe, Udayagee; Priyashantha, Hasitha; Alahakoon, AmaliKeywords
Dawul Kurundu (Neolitsea involucrate); mucilaginous material; natural stabilizer; yoghurtPublished in
Proceedings of the international conference on innovation and emerging technologies2021, pages: 111-111
Book title: International Conference on Innovation and Emerging Technologies 2021 : “Technological transformation towards a smart future” : proceedings : November 25-26, 2021 Colombo, Sri Lanka
ISBN: 978-624-5703-12-8
Publisher: University of Sri Jayewardenepura
Conference
International Conference on Innovation and Emerging Technologies (ICIET), 2021-11-25/26, Colombo, Sri Lanka (Conference Proceedings:abstract is available on page 111)Authors' information
Wijekoon, Wimukthika D.
University of Sri Jayewardenepura
Kumarasinghe, Udayagee
University of Sri Jayewardenepura
Swedish University of Agricultural Sciences, Department of Molecular Sciences
Alahakoon, Amali
University of Sri Jayewardenepura
UKÄ Subject classification
Food Science
URI (permanent link to this page)
https://res.slu.se/id/publ/114731