Angiotensin-converting enzyme (ACE-1) inhibitory and antioxidant activities of probiotic yogurt enriched with rice bran

PRODUCTION OF A NEW YOGHURT - LIKE PRODUCTS FORTIFIED WITH SOME LEGUMES AND SWEET, CEREAL CROPS AND ITS EVALUATION OF FUNGAL LOAD.

PRODUCTION OF FUNCTIONAL BIO - YOGHURT MADE FROM CAMEL MILK, SKIM MILK RETENTATE AND FORTIFIED WITH SWEET POTATO POWDER

Production of Healthy Yoghurt Fortified With Kaki Juice (Persimmon)

Production of Functional Drinking Yoghurt Supplemented with Strawberry and Berry Fruits.

YOGHURT ENRICHED WITH CONJUGATED LINOLEIC ACID USING PROBIOTIC BACTERIA BIO PRODUCTION AND ADDITION OF AVOCADO FRUIT

A TRIAL FOR IMPROVING QUALITY OF BIO-YOGHURT USING TRANSGLUTAMINASE

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

IMPROVEMENT THE SENSORY PROPERTIES OF LOCAL YOGHURT BY ADDITION OF WHEY PROTEIN CONCENTRATE

Production of a Functional Yogurt Drink Enriched with Black Rice Beverage