PRODUCTION OF A NEW YOGHURT - LIKE PRODUCTS FORTIFIED WITH SOME LEGUMES AND SWEET, CEREAL CROPS AND ITS EVALUATION OF FUNGAL LOAD.

Production of Healthy Yoghurt Fortified With Kaki Juice (Persimmon)

CARAMINATIVE BIO-YOGHURT: ENRICHMENT OF BIFIDO-YOGHURT WITH SOME HERB OILS

Healthy Value and Quality Characteristics of Yoghurt as Affected by Different Concentrations of Cinnamon and Dill Ethanolic Extracts

Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder

Utilization of Aqueous Extract of Moringa oleifera for Production of Functional Yogurt

Production of a healthy yoghurt drink fortified with persimmon fruits

USING OF HONEY AND OLIVE OIL IN PRODUCTION OF SYNBIOTIC YOGHURT

YOGHURT ENRICHED WITH CONJUGATED LINOLEIC ACID USING PROBIOTIC BACTERIA BIO PRODUCTION AND ADDITION OF AVOCADO FRUIT

A STUDY ON YOGHURT FORTIFIED WITH MUSHROOM (Agaricus Bisporus)