Preparation of Low Fat Probiotic Yoghurt Supplemented with Pomegranate Pomace Powder as Source of Antioxidant Dietary Fibers

FORTIFICATION OF PROBIOTIC STIRRED YOGHURT BY ADDITION OF APPLE AND MANGO PULPS

QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT

PRODUCTION OF FUNCTIONAL BIO - YOGHURT MADE FROM CAMEL MILK, SKIM MILK RETENTATE AND FORTIFIED WITH SWEET POTATO POWDER

ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT

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

PRODUCTION OF PROBIOTIC YOGHURT FORTIFIED WITH DATE SEEDS (phoenix dactylifera L.) POWDER AS PREBIOTIC AND NATURAL STABILIZER

Preparation of Functional Probiotic Dairy Beverages fortified with Pomegranate Juice Concentrate.

Production of Healthy Yoghurt Fortified With Kaki Juice (Persimmon)

PREPARATION AND EVALUATION OF YOGHURT PRODUCED USING SWEET LUPINE, CHICKPEA FLOUR AND THEIR DERIVATIVES