Utilization of roasted barley (Hordeum vulgare) and oat (Avena sativa) for the development of functional yogurt with special reference to storage stability
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DOI: 10.1080/10942912.2024.2388656
Abstract: 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 traditional sand… read more here.
Keywords: roasted barley; utilization roasted; yogurt; barley oat ... See more keywords