Utilization of Pre-Gelatinized Lesser Yam Flour to Formulate Coconut Milk Yoghurt
Author:
Affiliation:
1. Faculty of Technology University of SriJayewardenepura,Department of Biosystems Technology,Gangodawila,Nugegoda,Sri Lanka
Publisher
IEEE
Link
http://xplorestaging.ieee.org/ielx7/10355380/10355382/10355421.pdf?arnumber=10355421
Reference27 articles.
1. Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent
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3. Present status and future prospects of coconut kernel-based industries in Sri Lanka;Fernando;Aglnsight,2022
4. Identification of the contributing factors that affect the rise of the acidity in milk extracted from Sri Lankan Coconut (Cocos nucifera);Kothalawala;Int. J. Food Sci. Nutr,2018
5. Study of antioxidant activity and physicochemical properties of coconut milk (Patisantan) in Malaysia;Alyaqoubi;J. Chem. Pharm. Res,2015
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