WASET
	@article{(Open Science Index):https://publications.waset.org/pdf/12097,
	  title     = {The Chemical Composition of Yoghurt Enriched with Flakes from Biologically Activated Hullless Barley Grain and Malt Extract},
	  author    = {Ilze Beitane},
	  country	= {},
	  institution	= {},
	  abstract     = {The influence of flakes from biologically activated
hull-less barley grain and malt extract on chemical composition of
yoghurt was studied.
Pasteurized milk, freeze-dried yoghurt culture YF-L811 (Chr.
Hansen, Denmark), flakes from biologically activated hull-less
barley grain (Latvia) and malt extract (Ilgezeem, Latvia) were used
for experiments. Yoghurt samples with and without flakes from
biologically activated hull-less barley grain and malt extract were
analyzed for content of total solids, total proteins, fats, amino acids
and riboflavin.
The addition of flakes from biologically activated hull-less barley
grain and malt extract allowed increase of nutritional value of
yoghurt samples. There was obtained the increase of total proteins
(p>0.05) and the decrease of fat (p>0.05). The presence of flakes
from biologically activated hull-less barley grain and malt extract in
yoghurt samples provided significant increase of amino acids amount
(p},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {7},
	  number    = {3},
	  year      = {2013},
	  pages     = {181 - 184},
	  ee        = {https://publications.waset.org/pdf/12097},
	  url   	= {https://publications.waset.org/vol/75},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 75, 2013},
	}