“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

Conference abstract2021Peer reviewed

“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

Keywords

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
Title: International Conference on Innovation and Emerging Technologies 2021 : “Technological transformation towards a smart future” : proceedings : November 25-26, 2021 Colombo, Sri Lanka
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)

SLU Authors

Priyashantha, Hasitha
- Department of Molecular Sciences, Swedish University of Agricultural Sciences

UKÄ Subject classification

Food Science

Publication identifier

ISBN: 978-624-5703-12-8

Permanent link to this page (URI)

https://res.slu.se/id/publ/114731