African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 986

Full Length Research Paper

Successful value-chain approach for oat industry; development and quality evaluation of oat (Avena sativa) incorporated yogurt

M. K. S. Malki
  • M. K. S. Malki
  • Department of Horticulture and Landscape Gardening, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), 60170, Sri Lanka.
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K. M. G. K. Pamunuwa
  • K. M. G. K. Pamunuwa
  • Department of Horticulture and Landscape Gardening, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), 60170, Sri Lanka.
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J. A. A. C. Wijesinghe
  • J. A. A. C. Wijesinghe
  • Department of Biosystems Engineering, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), 60170, Sri Lanka.
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  •  Received: 15 October 2020
  •  Accepted: 16 December 2020
  •  Published: 28 February 2021

How to cite this article

APA /
Malki, M. K. S., Pamunuwa, K. M. G. K., & Wijesinghe, J. A. A. C. (2021). Successful value-chain approach for oat industry; development and quality evaluation of oat (Avena sativa) incorporated yogurt. African Journal of Food Science, 15(2), 60-66.
Chicago /
M. K. S. Malki, K. M. G. K. Pamunuwa and J. A. A. C. Wijesinghe. "Successful value-chain approach for oat industry; development and quality evaluation of oat (Avena sativa) incorporated yogurt." African Journal of Food Science 15, no. 2 (2021): 60-66.
MLA /
M. K. S. Malki, K. M. G. K. Pamunuwa and J. A. A. C. Wijesinghe. "Successful value-chain approach for oat industry; development and quality evaluation of oat (Avena sativa) incorporated yogurt." African Journal of Food Science 15.2 (2021): 60-66.
DOI /
https://doi.org/10.5897/AJFS2020.2041
URL /
https://academicjournals.org/journal/AJFS/article-abstract/A66A06F66082

Copyright © 2025 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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