EVALUTION OF THE MICROBIOLOGICAL QUALITY OF YOGHURT BLENED WITH SOME FRUIT JUICE

ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF POMEGRANATE (Punica granatum L.) FRUIT PEELS EXTRACT ON SOME CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTICAL PROPERTIES OF YOGHURT DURING STORAGE.

IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK

QUALITY CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF STIRRED YOGHURT FORTIFIED WITH DESERT TRUFFLE

PHYSIOCHEMICAL AND MICROBIOLOGICAL STUDIES ON YOGHURT FORTIFIED WITH VEGETABLES

Chemical and Technological Studies of Yogurt Fortified by some fruits

Physicochemical, antioxidant, antimicrobial and sensory properties of functional yoghurt supplemented with guava seeds, leaves and pulp extract

Properties of Low Fat Bio-frozen Yoghurt Fortified with Extract and Powder of Pomegranate Peel (<i>Punica ganatum</i> L.)

Physicochemical, Microbiological Evaluation of Probiotic Milk Beverages Fortified with Concentrated Apple Juice

EVALUATION OF PHYSICO-CHEMICAL PROPERTIES OF SOME MIXTURE JUICES