Ghonaimy, A. G. <br/><br/>
Effect of skim milk powder substitution with barley flour on the properties of probiotic fruit flavored stirred yoghurt  [electronic resource]. 
 تأثير استبدال اللبن الفرز بدقيق الشعير على خواص الزبادى المقلب والمنكهة بالفواكه. 

 - p.93-104. 
<br/><br/>Includes references. 
<br/><br/> This study aimed to investigate the effect of skim milk powder substitution with barley flour on chemical, microbiological and sensory properties of probiotic fruit flavored stirred yoghurt. 
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Yogurt--Microbiology.<br/>Yogurt industry.<br/>Skim milk.<br/>Barley.<br/>Flour.<br/>Probiotics.