AN ATTEMPT TO PRODUCE SYNBIOTIC BUTTERMILK BEVERAGES SUPPLEMENTED WITH BARLEY AND OAT FLOUR

Properties of Bio-Fermented Milk as Influenced with the Addition of Chicory (Cichorium intybus L) Roots Powder

PRODUCTION OF YOGHURT FORTIFIED BY HULL-LESS BARLEY FLOUR

Functional Yoghurt Beverages Fortified with Different Sorts of Carrot Products

Functional Low and Free-Fat Fermented Milk Drink Supplemented with Oats

Properties Of Fermented Permeate Beverages Enriched With Barley, Oat And Black Rice Extract

Biochemical Properties of Bio-Fermented Strawberry Milk Beverage Supplemented with Probiotic Bacteria

ENHANCING OF MILK BEVERAGES

Impact of Maltodextrin and Inulin on Synbiotic Fermented Milk Production

Production of Fruit Flavored Probiotic Rice Milk Beverage