Wijesinghe, J.A.A.C.; Wickramasinghe, I.; Saranandha, K.H.
(Faculty of Applied Sciences, University of Sri Jayewardenepura, 2018)
The property of hydration which may function to provide water control by thickening and
gelling is the special feature of the kithul flour. This property was used for drinking yoghurt to
improve the texture which could ...