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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/2061
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dc.contributor.authorVenkateshaiah, B.V.en_US
dc.contributor.authorAtmarara, K.en_US
dc.contributor.authorGireesh, T.en_US
dc.date.accessioned2014-11-05T10:50:23Z-
dc.date.available2014-11-05T10:50:23Z-
dc.date.issued1997en_US
dc.identifier.citationTropical Agricultural Research, 9:p.62-68en_US
dc.identifier.urihttp://192.248.43.153/handle/1/2061-
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Science and Technologyen_US
dc.subjectMilk productsen_US
dc.subjectYoghurten_US
dc.subjectWhey solidsen_US
dc.subjectSensory evaluationen_US
dc.subjectFrozen dessertsen_US
dc.titleDevelopment of a frozen yoghurt dessert of sensory acceptabilityen_US
dc.typeArticleen_US
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