Kumaresan, G.Sureshkumar, S.Natarajan, A.Arivuchelvan, A.Raghunath, B.V.TANUVAS2018-02-122018-02-122015http://krishikosh.egranth.ac.in/handle/1/5810040800TNV_TH_2015_DPV(N)12003A study was undertaken to develop antidiabetíc and antihypertensive functional yoghurts incorporating four different herbs viz., Anethum graveolens, Aloe barbadensís, Costus igneus and Híbíscus sabdariffa Herbal yoghurts were prepared by supplementing aqueous extracts of Aloe barbadensis pulp extract, Anethum graveolens, Costus igneus and Híbíscus sabdariffa at different levels before incubation of yoghurt and Which were designed as ABY, AGY, CIY and HSY, respectively.enVeterinary ScienceLivestock Products TechnologyThesis