Antioxidant Activity, Antinutritional Factors and Technological Studies on Raw and Germinated Barley Grains (Hordeum vulgare. L)

PRODUCTION OF YOGHURT FORTIFIED BY HULL-LESS BARLEY FLOUR

PHYISCO CHEMICAL, RHEOLOGICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF YOGHURT SUPPLEMENTED WITH BARLEY AND WHITE OAT FLOURS

Quality and Chemo-Physical Properties of Yoghurt Supplemented with Soybean and Skim Milk Powders

Effect Of Germination Process on Chemical Composition of Barley Grains, Nutritional Value

EFFECT OF GERMINATION PROCESS ON THE CHEMICAL AND BIOLOGICAL ACTIVE COMPOUNDS OF BARLEY AND OAT GRAINS

QUALITY CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF STIRRED YOGHURT FORTIFIED WITH DESERT TRUFFLE

The Effect of Probiotic on Antioxidant Activity of Phenolic Compounds in Functional Yogurt Fortified by Plum Juice

QUALITY ASSESSMENT OF YOGURT ENRICHED WITH OAT AND CHICKPEA POWDERS AS SOURCE OF DIETARY FIBERS

AN ATTEMPT TO PRODUCE SYNBIOTIC BUTTERMILK BEVERAGES SUPPLEMENTED WITH BARLEY AND OAT FLOUR