DEVELOPMENT OF VALUE ENRICHED YOGHURT WITH SOY MILK AND MUSA PARADISIACA PULP
Loading...
Date
2015-09
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS, Chennai
Abstract
An attempt has been made to develop value added yoghurt with soymilk by replacing
cow milk with incorporation of 10,20 and 30% levels of soy milk. On physicochemical and
sensory quality test 30 % level of soy milk incorporation found to be acceptable. Further
another study carried out to enrich yoghurt by addition of banana pulp at the rate of 5,10 and
15% levels.
Description
TNV_IJVASR_44(5)_Sep2015_342-346
Keywords
Veterinary Science, Livestock Products Technology