Nutritional, Physico-Chemical and Sensory Properties of Probiotic Energy Drinking Prepared From Mango (Mangifera Indica), Whey Protein Powder and Skim Milk

dc.contributor.author	Kallora, K.M.S.N.
dc.contributor.author	Vidanarachchi, J.K.
dc.contributor.author	Prasanna, P.H.P.
dc.contributor.author	Ranadheera, C.S.
dc.date.accessioned	2017-02-06T11:54:10Z
dc.date.available	2017-02-06T11:54:10Z
dc.date.issued	7/2/2014
dc.identifier.citation	6th Annual Research Symposium Proceedings 2014, Faculty of Agriculture (57Pg)	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/120
dc.language.iso	en	en_US
dc.publisher	Rajarata University of Sri Lanka	en_US
dc.subject	Lactobacillus Acidophilus (LA-5)	en_US
dc.subject	Mango	en_US
dc.subject	Prebiotic	en_US
dc.subject	Sensory Evaluation	en_US
dc.subject	Whey Protein Powder	en_US
dc.title	Nutritional, Physico-Chemical and Sensory Properties of Probiotic Energy Drinking Prepared From Mango (Mangifera Indica), Whey Protein Powder and Skim Milk	en_US
dc.type	Article	en_US