Physico-Chemical, Antioxidant, Microbial and Sensory Properties of Probiotic Dairy Beverage and Fruit Juice with L. casei

TECHNOLOGY AND MICROBIOLOGICAL STUDIES ON SOME PROBIOTIC DAIRY BEVERAGES FORTIFIED WITH PINEAPPLE PULP

Physicochemical, Microbiological Evaluation of Probiotic Milk Beverages Fortified with Concentrated Apple Juice

FERMENTATION OF YELLOW CARROT JUICE (Daucus carota L.) VIA PROBIOTIC LACTIC ACID BACTERIA DURING STORAGE

Technology and Microbiological Studies on some Probiotic Dairy Beverages Fortified with Pineapple Pulp

PHYSIOCHEMICAL AND MICROBIOLOGICAL STUDIES ON YOGHURT FORTIFIED WITH VEGETABLES

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

Viability of Probiotic Strains in Moringa Aqueous Extract-Fortified Low-Fat Yogurt

Physicochemical, Microbiological, And Sensorial Attributes of Rice bran or Soybean Oils Substituted Probiotic Soft Cheese Fat

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