Survival of some Probiotics in Bio-Yoghurt Production

ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT

Probiotic stability of yoghurts during refrigerated storage

GROWTH AND VIABILITY OF CERTAIN PROBIOTIC STRAINS IN THE PRESENCE OF LACTIC ACID CULTURE IN UNSALTED KAREISH CHEESE

ENHANCING OF LACTIC ACID BACTERI Grown with PROBIOTIC BACTERIA CULTURES

Maintaining the Viability of Probiotic Lactobacillus Casei 01 as Affected with different Making Techniques of Ice Milk

Novel Probiotic Adjunct Cultures for the Production of Fruit-Flavoured Drinkable Yoghurt

Viability of Probiotic Strains in Moringa Aqueous Extract-Fortified Low-Fat Yogurt

Using Probiotic Bacteria for Soymilk Fermentation

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