USE OF SESAME AND PROBIOTIC LACTOBACILLI IN MAKING NUTRACEUTICAL FERMENTED DAIRY PRODUCTS.

PROPERTIES OF FUNCTIONAL SOFT CHEESE MADE BY USING BLENDS OF ARTICHOKE (Cynara cardunculus L.) INSTEAD OF CHYMOSIN AS COAGULANT

QUALITY CHARACTERISTICS OF NOVEL DEHYDRATES FRUIT SHEETS.

INFLUENCE OF MICROBIAL TRANSGLUTAMINASE ON SOME PHYSICAL AND MICROSTRUCTURAL PROPERTIES OF COW MILK COAGULUM SUPPLEMENTED WITH WHEY PROTEINS

EVALUATION OF PREPARED DIFFERENT VEGETARIAN FORMULAS