Utilization of roasted barley (Hordeum vulgare) and oat (Avena sativa) for the development of functional yogurt with special reference to storage stability
Sania Saeed, Ali Ikram, Muhammad Tayyab Arshad, Nabia Ijaz, Kodjo Théodore Gnedeka
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Abstract
The objective of the current study prepare yogurt enriched with roasted barley and oat flour in different treatments. The manual cleaning of oats and barley was carried out and placed in a traditio...
期刊介绍：
The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications.
The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.
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