PRODUCTION OF YOGHURT FORTIFIED BY HULL-LESS BARLEY FLOUR

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

Production of Synbiotic-Drinkable Yoghurt Fortified with Different Probiotic Strains and Oat

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

PHYISCO CHEMICAL, RHEOLOGICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF YOGHURT SUPPLEMENTED WITH BARLEY AND WHITE OAT FLOURS

THE USE OF DAIRY BY-PRODUCTS IN PREPARING PROBIOTIC FERMENTED MILK DRINK FORTIFIED WITH CHICKPEA

Impact of Maltodextrin and Inulin on Synbiotic Fermented Milk Production

INCORPORATION OF BARLEY WHOLE MEAL IN SOME DAIRY AND FOOD PRODUCTS

SUPPLEMENTATION OF BUTTERMILK WITH RED BEET ROOT FOR PRODUCING FERMENTED MILK BEVERAGE

MANUFACTURE OF FERMENTED NUTRACEUTICAL MILK PRODUCTS HIGHLY IN SOLUBLE DIETARY FIBER