Nutraceuticals Impact on Probiotics Growth: A Challenge in Synbiotic-Yoghurt Production

Properties Of Milk Permeate Synbiotic Beverages Enriched With Carrot Juice And Barley And Oat Flour

INFLUENCE OF SOME ADDITIVES ON THE PROPERTIES OF FLAVORED WITH FRUIT PROBIOTIC FERMENTED MILK

Physicochemical, Rheological and Microbiological Characteristics of Fat-free Yoghurt Enriched with Inulin and Various Milk Protein Sources

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

Effects of Moringa oleifera Leaf and Seed Powder on the Quality and Viability of Probiotic Fermented Milk

Influence of Adding Inulin as a Fat Replacer on the Characteristics of Yoghurt

MANUFACTURE OF FERMENTED NUTRACEUTICAL MILK PRODUCTS HIGHLY IN SOLUBLE DIETARY FIBER

Production and Evaluation of Stirred Synbiotic Fermented Milk Fortified with Fig Fruit (<i>Ficus carica</i> L.)

IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY