Jayasinghe, N.K.; Vidanarachchi, J.K.; Silva, K.F.S.T.; Thavarajah, P.; Thavarajah, D.; Mallikarachchi, U.
(University of Jaffna, 2012)
Yoghurts were prepared with incorporating pea fibre, “Kitul”
flour, carrageenan and alginate as stabilizers to determine the best replacer
for gelatine. They were organoleptically evaluated and stored at 7±1˚C.
Further ...