2.3. Total phenolic content and DPPH radical scavenging activity of
WGP
2.4. Preparation of yogurt and salad dressing
2.5. Colour and pH of WGP fortified yogurt and salad dressings
2.6. Syneresis, viscosity, and lactic acid percentage of WGP fortified
yogurt
2.7. Peroxide value of WGP fortified yogurt and salad dressings