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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, Amali


Dawul Kurundu (Neolitsea involucrate); mucilaginous material; natural stabilizer; yoghurt

Published in

Proceedings of the international conference on innovation and emerging technologies
2021, 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


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)