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

Preparation of Functional Yogurt Fortified with Fish Oil-In-Water Nanoemulsion

Low Cholesterol Fermented Milk Beverage by Probiotic Bacteria

Enhancing the Nutritional Value of Yogurt by Fortification with Some Sesame Seeds and Flaxseed

Fortification of Yoghurt with Conjugated Linoleic Acid (CLA) Encapsulated in Reassembled Casein

Formulation and Stability of Healthy Vegetable Oil Blends Rich in Omega-3 Fatty Acids

Functional Properties of Chia Seed Mucilage Supplemented In Low Fat Yoghurt

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

Functional Low Fat Fruit Yoghurt

IMPACT OF GLYCOMACROPEPTIDE AND CRUDE VIRGIN OLIVE OIL ON PROPERTIES OF BIO-YOGHURT