Some Chemical and Physical Properties of Cereal Fermented Milk Product

Functional Properties of Yoghurt Fortified with Fruits Pulp

Production of Synbiotic-Drinkable Yoghurt Fortified with Different Probiotic Strains and Oat

PHYISCO CHEMICAL, RHEOLOGICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF YOGHURT SUPPLEMENTED WITH BARLEY AND WHITE OAT FLOURS

Functional Low Fat Fruit Yoghurt

THE USE OF SOYBEAN PROTEIN HYDROLYSATE FOR MANUFACTURING NON-FAT BIO-YOGHURT

Using of sugarcane molasses on novel-yoghurt making

Production of Greek yoghurt with quinoa flour

Preparation of Functional Frozen-Yoghurt Using Fat Replacer and Sweetener Substitutes

Bio Controlling of Yoghurt Using Bifidobacterium Bifidum and Lactis