DEVELOPING A LOW-FAT DRINKING YOGHURT BY INCORPARATING GREEN TEA (Camelia sinensis) EXTRACT AS A FUNCTIONAL INGREDIENT

dc.contributor.author	Ranasinghe, R.A.A.S.
dc.contributor.author	Edirisinghe, M.P.
dc.contributor.author	Nayananjalie, W.A.D.
dc.date.accessioned	2022-06-07T09:13:28Z
dc.date.available	2022-06-07T09:13:28Z
dc.date.issued	2020
dc.identifier.citation	12th Annual Research Symposium - Faculty of Agriculture	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/4600
dc.language.iso	en	en_US
dc.publisher	Rajarata University of Sri Lanka	en_US
dc.subject	Drinking yoghurt	en_US
dc.subject	Green tea extract	en_US
dc.subject	Microbial analysis	en_US
dc.subject	Physio-chemical analysis	en_US
dc.subject	Sensory evaluation	en_US
dc.title	DEVELOPING A LOW-FAT DRINKING YOGHURT BY INCORPARATING GREEN TEA (Camelia sinensis) EXTRACT AS A FUNCTIONAL INGREDIENT	en_US
dc.type	Article	en_US