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

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-08-07 DOI:10.1080/10942912.2024.2388656

Sania Saeed, Ali Ikram, Muhammad Tayyab Arshad, Nabia Ijaz, Kodjo Théodore Gnedeka

引用次数: 0

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...

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利用烤大麦（Hordeum vulgare）和燕麦（Avena sativa）开发功能性酸奶，特别关注储存稳定性

本研究的目的是以不同的处理方法制备富含烤大麦和燕麦粉的酸奶。燕麦和大麦经人工清洗后放入传统的酸奶机中。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

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.