DEVELOPMENT OF FUNCTIONAL YOGHURT

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dc.contributor.authorSelvakumar, M
dc.contributor.authorElango, A
dc.contributor.authorKarthikeyan, N
dc.contributor.authorSuresh, P
dc.contributor.authorTANUVAS
dc.date.accessioned2019-10-09T09:30:15Z
dc.date.available2019-10-09T09:30:15Z
dc.date.issued2016
dc.descriptionTNV_TH_2016_MVN14010en_US
dc.description.abstractA 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.urihttp://krishikosh.egranth.ac.in/handle/1/5810130525
dc.keywordsDevelopment functional Yoghurt, guava pulp, Vitamin Cen_US
dc.language.isoenen_US
dc.pages1-4en_US
dc.publisherTANUVASen_US
dc.subDairy Technologyen_US
dc.subjectVeterinary Scienceen_US
dc.themeDairy Scienceen_US
dc.these.typeM.V.Sc.en_US
dc.titleDEVELOPMENT OF FUNCTIONAL YOGHURTen_US
dc.typeThesisen_US
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