QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT

VIABILITY OF LACTIC ACID BACTERIA IN FROZEN YOGHURT PREPARED WITH LOW ENERGY CONTENT

IMPROVING THE QUALITY ATTRIBUTES AND HEALTH BENEFITS OF FROZEN YOGHURT

Improving Quality Properties of Frozen Yogurt by Fortification with Lemongrass (Cymbopogon citratus) as Prebiotic

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

Improving Characteristics of Frozen Yogurt Enriched with Loquat Leaves Extract

Impact of Mint and Clove Extract (Nanoformulations) on Functional Yoghurt Properties

IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK

Impact of High Hydrostatic Pressure on Composition and Quality of Yoghurt

EFFECT OF YOGHURT PROCESSING AND ICE CREAM MANUFACTURE ON VIABILITY OF SOME FOODBORNE BACTERIA