Study of the Physiochemical, Sensorial, Microbiological, and Antioxidant Properties of Probiotic-Fortified Turnip Juice During Storage

Functional Yoghurt Beverages Fortified with Different Sorts of Carrot Products

MANUFACTURE OF YOGHURT DRINK SUPPLEMENTED WITH CARROT AND GUAVA PULPS

VIABILITY OF BIFIDOBACTERIUM IN FERMENTED CARROT FLAKES

Quality characteristics of sweet whey-based fruits beverages fermented with<i> Lactobacillus plantarum</i>

GROWTH AND SURVIVAL OF PROBIOTIC BACTERIA IN FERMENTED FLAVOURED SOY MILK DRINKS DURING STORAGE

Biochemical Properties of Bio-Fermented Strawberry Milk Beverage Supplemented with Probiotic Bacteria

PRODUCING NOVEL ANTIFUNGAL LACTIC ACID BACTERIA (LAB) WITH POTENTIAL FOR PROLONG SHELF-LIFE OF CHEESES.

A study on the use of carrot and probiotic bacteria in making functional cream cheese

Technology and Microbiological Studies on some Probiotic Dairy Beverages Fortified with Pineapple Pulp