Labneh Fortified with Olive Leaves as Innovative Dairy Products

The effect of fortifying bio UF-labneh with germinated fenugreek seed flour on the physicochemical, microbial, rheological, and sensory properties

Physicochemical properties of functional yoghurt fortified with microencapsulated moringa and black cumin oils

Functional low-fat labneh fortified with resistant potato starch as prebiotic and assessed physicochemical, microbiological, and sensory properties during storage

Manufacture of Labneh from Cow's MilkUsing Ultrafiltration Retentate with or WithoutAddition of Permeate Concentrate

Effect of Fortification with Sage Loaded Liposomes on the Chemical, physical, Microbiological Properties and cytotoxicity of Yoghurt

Evaluation of Chemical, Microbiological and Sensorial Properties of Yoghurt Fortified with Aloe Vera Gel

Chemical, Microbiological, Rheological and Sensory Properties of Yoghurt Fortified with Selenium

POTENTIAL OF MAKING LABNEH FORTIFIED WITH DIFFERENT TYPES OF BASIL AND FENNEL OF HEALTHY BENEFITS

Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract