Physicochemical and sensory attributes of inulin incorporated set yoghurt prepared using cow and buffalo milk-Reference-Cited by-同舟云学术

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Physicochemical and sensory attributes of inulin incorporated set yoghurt prepared using cow and buffalo milk

Published:2022-10-31 Issue:3 Volume:50 Page:651
ISSN:2362-0161
Container-title:Journal of the National Science Foundation of Sri Lanka
language:
Short-container-title:J. Natn. Sci. Foundation Sri Lanka

Author:

Gnanarathna K.A.D.C.,Jayasumana M.T.L.K.,Weragama K.W.D.P.,Gunasekara D.C.S.,Weerasingha W.V.V.R.,Chandrasekara A.,Prasanna P.H.P.

Publisher

Sri Lanka Journals Online (JOL)

Subject

Multidisciplinary

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Investigation of some quality properties of yogurt made from cow and sheep milk fortified with folic acid (B₉), biotin (B₇), and vitamin D₃;Journal of the Science of Food and Agriculture;2023-10-09

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