Physicochemical characteristics and sensory evaluation of fermented sausage supplemented with Jerusalem artichoke and milk permeate powder

IMPROVEMENT OF QUALITY OF RAS CHEESE MADE FROM PASTEURIZED MILK USING A SPECIAL SLURRY FROM EWE'S MILK

Composition and Quality of Kareish Cheese Supplemented with Probiotic Bacteria and Dietary Fibers

Improvement the quality of soft cheese by application of lactoferrin and bifidobacterium

Nutritional Evaluation of Fermented Camels’ Milk Permeate Pomegranate Beverage

EFFECT OF ADDING TRANSGLUTAMINASE ON THE PROPERTIES OF FERMENTED MILK

Enhancing the Value Added and Quality Characteristics of Fermented Mullet Fish (Feseekh) by Microbial Inoculation with Lactobacillus plantarum and Saccharomyces cerevisiae

QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus

IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA

IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA