1

Dhavalagi Pallavi, Jayashri P Hiremat and Madhusudan N M 2016. In-Vitro Bio availability of Iron from Iron fortified Cow milk-Oat milk blended Yoghurt. International Journal of Clinical and Biomedical Research. 02 (04).

2

Madhusudan N M, Manjunatha H and Dhavalagi Pallavi 2017. A study on Isolation of acid and bile tolerance on Lactic acid bacteria (LAB) in dairy product (dahi) of Bengaluru in Karnataka. IOSR Journal of Environmental Science, Toxicology and Food Technology. 11 (06).

3

Madhusudan N M, Manjunatha H and Dhavalagi Pallavi 2017. A study on isolation and screening of Lactic acid Bacterial isolates for dairy products. International Journal of Scientific & Technology Research. 06 (07).

4

Madhusudan N M, Manjunatha H, Dhavalagi Pallavi, and Ramachandra B 2018. A study on isolation of antibiotic resistance probiotic Lactic acid bacteria in dairy products (dahi). International Journal of Chemical Studies. 06 (02).

5

Dhavalagi Pallavi, Jayashri P Hiremat and Madhusudan N M 2018. A study on impact assessment of oat milk on the sensory attributes of iron fortified yoghurt. International Journal of Chemical Studies. 06 (02).

6

Dhavalagi Pallavi, Jayashri P Hiremat and Madhusudan N M 2021. Oats as a functional food. Bhartiya Krishi Anusandhan Patrika. 36 (04).

7

Dhavalagi Pallavi, Jayashri P Hiremat and Madhusudan N M 2021. Physico-Chemical Attributes of the Optimized Cow Milk-Oat Milk Blended Iron Fortified Yoghurt. Frontiers in Crop Improvement. 9 (09).

8

Madhusudan N M, Manjunatha H and Dhavalagi Pallavi 2021. An Optimization of Dahi by Using Antibiotic Resistant Probiotic Lactic Acid Bacteria. Frontiers in Crop Improvement.9 (09).

9

Dhavalagi Pallavi, Jayashri P Hiremat and Madhusudan N M 2022. Production process and chemical analysis of oat milk. The Pharma Innovation journal 11(9).