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International Journal of Food Properties Volume 27, 2024 - Issue 1
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Research Article

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

Sania Saeeda University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
,
Ali Ikrama University Institute of Food Science and Technology, The University of Lahore, Lahore, PakistanCorrespondence[email protected]
,
Muhammad Tayyab Arshada University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
,
Nabia Ijaza University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
&
Kodjo Théodore Gnedekab Applied Agricultural Economics Research Team (ERE2A), University of Lomé, Lomé, Togo
Pages 1104-1119 | Received 18 Jun 2024, Accepted 31 Jul 2024, Published online: 07 Aug 2024

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