DEVELOPMENT OF FUNCTIONAL YOGHURT
dc.contributor.author | Selvakumar, M | |
dc.contributor.author | Elango, A | |
dc.contributor.author | Karthikeyan, N | |
dc.contributor.author | Suresh, P | |
dc.contributor.author | TANUVAS | |
dc.date.accessioned | 2019-10-09T09:30:15Z | |
dc.date.available | 2019-10-09T09:30:15Z | |
dc.date.issued | 2016 | |
dc.description | TNV_TH_2016_MVN14010 | en_US |
dc.description.abstract | A study was designed to ‘develop functional yoghurt by the incorporation of guava pulp as the source of vitamin C, dietary fiber, omega-3 fatty acid and phenolic antioxidants and flaxseed oil as the source of omega-3 fatty acid and dietary fibre. | en_US |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810130525 | |
dc.keywords | Development functional Yoghurt, guava pulp, Vitamin C | en_US |
dc.language.iso | en | en_US |
dc.pages | 1-4 | en_US |
dc.publisher | TANUVAS | en_US |
dc.sub | Dairy Technology | en_US |
dc.subject | Veterinary Science | en_US |
dc.theme | Dairy Science | en_US |
dc.these.type | M.V.Sc. | en_US |
dc.title | DEVELOPMENT OF FUNCTIONAL YOGHURT | en_US |
dc.type | Thesis | en_US |
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