Jayalalitha, V.TANUVAS2021-02-112021-02-112015-09https://krishikosh.egranth.ac.in/handle/1/5810161166TNV_IJVASR_44(5)_Sep2015_342-346An 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.EnglishVeterinary ScienceLivestock Products TechnologyArticle