Improvement of viscosity and overall acceptability of stirred yoghurt at higher product temperatures
| dc.contributor.author | Perera, M.N.P. | |
| dc.contributor.author | Pathirana, N.S. | |
| dc.contributor.author | Wijesinghe, D.G.N.G. | |
| dc.date.accessioned | 2026-07-13T19:43:56Z | |
| dc.date.issued | 2000 | |
| dc.identifier.uri | http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2000/B244.pdf | |
| dc.identifier.uri | https://viduketha.nsf.gov.lk/handle/123456789/13018 | |
| dc.language.iso | English | |
| dc.publisher | Proceedings of the 56th Anuual Session,Part 1 - Abstracts | |
| dc.subject | Agricultural Sciences, Forestry & Fisheries | |
| dc.subject | - | |
| dc.title | Improvement of viscosity and overall acceptability of stirred yoghurt at higher product temperatures | |
| dc.type | Article |