Table 5.
Changes in viscosity of barley yogurt during the storage period at 4°C.

	Sample	Period of storage (days)
		1	3	6	9	12
		Viscosity (cP)	Control	1120.0±6.93a	864.5±32.52b	739.8±38.52c	703.8±49.90c	671.9±43.23c
Barley yogurt	10651.3±550.15a		10456.0±449.92ba	9474.0±367.98bc	8523.3±194.58dc	8318.0±901.94d

The values indicate the mean±SD of triplicate.
Means with the same letter in column are not significantly different by Duncan’s multiple range test (p<0.05).