@article{627,
author = "W.M.A.A. Kulasinghe and K.K.T.N. Ranaweera and A.M.N.L. Abesinghe",
abstract = "This study was done to develop a fermented dairy product by using typical yogurt starter culture, targeting to increase the diversity of cultured...",
issn = "23483997",
journal = "IJRAS",
keywords = "Additives, Consumer Preference, Dairy, Keeping Quality, Lactic Acid Fermentation",
month = "November",
note = "This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. CC BY-NC-SA 4.0 Creative Commons License: https://creativecommons.org/licenses/by-nc-sa/4.0/",
number = "6",
pages = "315-318",
title = "{C}onsumer {D}riven {N}ew {P}roduct {D}evelopment through {L}acto {F}ermentation of {C}ow {M}ilk",
volume = "4",
year = "2017",
}