Can Dawul Kurundu (Neolitsea involucrate) leaf extract be used as a plant‐based stabilizer in set yoghurt production?

Autor: Wijekoon, Wimukthika1 (AUTHOR), Kumarasinghe, Udayagee2 (AUTHOR), Alahakoon, Amali2 (AUTHOR), Jayarathna, Shishanthi3 (AUTHOR), Priyashantha, Hasitha3 (AUTHOR) hasi.tvp@slu.se
Zdroj: Food Science & Nutrition. Mar2024, Vol. 12 Issue 3, p2195-2201. 7p.
Databáze: Academic Search Ultimate
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