Utilization of roasted barley ( <i>Hordeum vulgare</i> ) and oat ( <i>Avena sativa</i> ) for the development of functional yogurt with special reference to storage stability-Reference-Cited by-同舟云学术

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Utilization of roasted barley ( Hordeum vulgare ) and oat ( Avena sativa ) for the development of functional yogurt with special reference to storage stability

Published:2024-08-07 Issue:1 Volume:27 Page:1104-1119
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Saeed Sania¹,Ikram Ali¹,Arshad Muhammad Tayyab¹,Ijaz Nabia¹,Gnedeka Kodjo Théodore²

Affiliation:

1. University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan

2. Applied Agricultural Economics Research Team (ERE2A), University of Lomé, Lomé, Togo

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2024.2388656

Reference52 articles.

1. New generation of functional yogurts fermented with probiotic lactic acid bacteria isolated from human milk

2. The Potential Role of Yogurt in Weight Management and Prevention of Type 2 Diabetes

3. Nature’s palette: An emerging frontier for coloring dairy products

4. Hypocholesterolaemic effect of probiotic yogurt enriched with barley β-glucan in rats fed on a high-cholesterol diet

5. Studying of Physicochemical and Sensory Properties of Reduced Fat Yogurt Manufactured by Adding Beta-Glucan of Barley;Hamid A. I.;Ann. Rom Soc. Cell Biol.,2021

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