Improvement of gustatory sensation of stirred type herbal yoghurt by incorporating slow cooked aloe vera (Aloe barbadensis) gel cubes
| dc.contributor.author | Perera, K.D.D..Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda | |
| dc.contributor.author | Marapana, R.A.U.J..Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda | |
| dc.contributor.author | Jayasinghe, J.M.J.K..Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayawardenepura, Nugegoda | |
| dc.date.accessioned | 2026-07-13T18:30:42Z | |
| dc.date.issued | 2013 | |
| dc.identifier.uri | http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2013/206B.pdf | |
| dc.identifier.uri | https://viduketha.nsf.gov.lk/handle/123456789/11877 | |
| dc.language.iso | English | |
| dc.publisher | Sri Lanka Association for the Advancement of Science Proceedings of the 69th Annual Sessions - 2013. Part 1 | |
| dc.subject | Agricultural Sciences and Forestry | |
| dc.subject | - | |
| dc.title | Improvement of gustatory sensation of stirred type herbal yoghurt by incorporating slow cooked aloe vera (Aloe barbadensis) gel cubes | |
| dc.type | Article |