Improvement of gustatory sensation of stirred type herbal yoghurt by incorporating slow cooked aloe vera (Aloe barbadensis) gel cubes

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206B.pdf (72.89 KB)

Date

Authors

Perera, K.D.D..Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda

Marapana, R.A.U.J..Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda

Jayasinghe, J.M.J.K..Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayawardenepura, Nugegoda

Publisher

Sri Lanka Association for the Advancement of Science Proceedings of the 69th Annual Sessions - 2013. Part 1

Keywords

Agricultural Sciences and Forestry, -

URI

http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2013/206B.pdf
https://viduketha.nsf.gov.lk/handle/123456789/11877

Collections

Annual Session Proceedings – Abstracts