Development and Quality Assessment of Whey Tea Using Different Types of Tea Powder

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dc.contributor.authorChandralekha, S.
dc.contributor.authorPerasiriyan, V.
dc.contributor.authorSujatha, G.
dc.contributor.authorThiagarajan, D.
dc.date.accessioned2017-03-02T04:40:54Z
dc.date.available2017-03-02T04:40:54Z
dc.date.issued2013-06
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810003506
dc.keywordsVeterinary Science, Dairy Value Addition, Whey tea, Tea Powder, Sensory attributesen_US
dc.language.isoen_USen_US
dc.pages2en_US
dc.publisherTANUVAS, Chennaien_US
dc.subjectVeterinary Scienceen_US
dc.subjectDairy scienceen_US
dc.titleDevelopment and Quality Assessment of Whey Tea Using Different Types of Tea Powderen_US
dc.title.alternativeTNV_ISDVC_Y2013_Pg.260-261en_US
dc.typeOtheren_US
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