Optimizing Organoleptic Properties of Drinking Yoghurt Incorporated with Modified Kithul (Caryota urens) Flour as a Stabilizer and Evaluating Its Quality during Storage

Vidyodaya Journal of Science (VJS) is a peer reviewed, open-access international journal published twice a year by the Faculty of Applied Science of the University of Sri Jayewardenepura, Sri Lanka.The objective of this multidisciplinary journal is to provide a medium for dissemination of the results of high quality research conducted in the areas such as agriculture, biology, chemistry, computer science, food science, life science, mathematics, physics etc.VJS publishes both original articles and technical reviews in the above disciplines.