EFFECT OF Jerusalem artichoke AND Tigernut AS SUGAR SOURCES ON PATHOGENIC and PROBIOTIC BACTERIA GROWTH IN SOME FUNCTIONAL FOOD (BIO - YOGHURT AND WHEAT DOUGH)

Jerusalem Artichoke Paste as a Fat Replacer in the Manufacture of Low-Fat Yoghurt

USING 0F JERUSALEM ARTICHOKE AND INULIN POWDER AS A FAT SUBSTITUTE FOR IMPROVING QUALITY OF BlFIDUM-ZABADY FERMENTED MILK

CARAMINATIVE BIO-YOGHURT: ENRICHMENT OF BIFIDO-YOGHURT WITH SOME HERB OILS

FORTIFICATION OF STIRRED YOGHURT WITH SOME MICROELEMENTS USING NATURAL SOURCES TO IMPROVE ITS NUTRITIONAL VALUE.

PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF LOW-FAT YOGHURT SUPPLEMENTED WITH DRIED MUSHROOM POWDER

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

A STUDY ON YOGHURT FORTIFIED WITH MUSHROOM (Agaricus Bisporus)

Improvement of chips quality using Jerusalem artichoke (Helianthus tuberosus) tuber as a source of inulin

Fortification of Stirred Yogurt with Certain Microelements Using Natural Sources.