WoS Q4
SCI-Expanded Hakemli
Milky Stage Versus Dough Stage of Immature Wheat Grain: Effects on Phytic Acid and Fructan Contents, Antioxidant Activity, Textural Parameters, and Sensory Characteristics of Set-Type Yoghurts
Brazilian Archives of Biology and Technology · 2021 · Cilt 64
yoghurt
antioxidant activity
immature wheat grain
total fructan
texture