The Effect of Using Different Kinds of Rice Containing Amylose on Yoghurt Quality

Effect of using rice bran oil in spreadable fats preparation on quality criteria during cold storage

Evaluation of Frozen Yoghurt Produced with Vegetable Oils

Effect of Flaxseed Oil on Feeding Dairy Friesian Cows on the Fatty Acid and Chemical Composition of Milk and Physiochemical Properties of Yoghurt

Physicochemical, Microbiological Quality and Organoleptic Properties of Yoghurt Supplemented with Linseed Oil

Microencapsulation of Rice Bran Oil by Spray Drying and its Application in Producing High Quality Yoghurt

Quality and Chemo-Physical Properties of Yoghurt Supplemented with Soybean and Skim Milk Powders

Impact of Functional Stirred Low Fat Yoghurt Supplemented With Spirulina platensis Powder on Some Quality Characteristics and Therapeutic Effects In Vivo

Properties of Low Fat Bio-frozen Yoghurt Fortified with Extract and Powder of Pomegranate Peel (<i>Punica ganatum</i> L.)

EFFECT OF SOME STABILIZATION METHODS ON NUTRITIONAL COMPOSITION OF RICE BRAN