DEVELOPMENT OF VALUE ENRICHED YOGHURT WITH SOY MILK AND MUSA PARADISIACA PULP
| dc.contributor.author | Jayalalitha, V. | |
| dc.contributor.author | TANUVAS | |
| dc.date.accessioned | 2021-02-11T07:08:26Z | |
| dc.date.available | 2021-02-11T07:08:26Z | |
| dc.date.issued | 2015-09 | |
| dc.description | TNV_IJVASR_44(5)_Sep2015_342-346 | en_US |
| dc.description.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. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810161166 | |
| dc.keywords | Veterinary Science, Livestock Products Technology | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 32-346 | en_US |
| dc.publisher | TANUVAS, Chennai | en_US |
| dc.relation.ispartofseries | ;5 | |
| dc.subject | Veterinary Science | en_US |
| dc.subject | Livestock Products Technology | en_US |
| dc.title | DEVELOPMENT OF VALUE ENRICHED YOGHURT WITH SOY MILK AND MUSA PARADISIACA PULP | en_US |
| dc.type | Article | en_US |
| dc.volume | 44 | en_US |
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