Effect of lactic acid bacteria on fermented legumes تأثير بکتيريا حمض اللاکتيک على البقوليات المتخمره

Effects of Moringa oleifera Leaf and Seed Powder on the Quality and Viability of Probiotic Fermented Milk

Effect of Lentil, Chickpeas and Okara with probiotic bacteria on the health status of diabetic induced rats

__A_~ti-diabetic action of probiotic fermented 'legumes on type 2~diabetic patients

EFFECT OF LACTIC ACID STARTERS AND PROBIOTIC BACTERIA ON SOME ANTINUTRITIONAL COMPOUNDS ASSOCIATED WITH FOODS

IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION

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

Using Probiotic Bacteria for Soymilk Fermentation

ENHANCING OF LACTIC ACID BACTERI Grown with PROBIOTIC BACTERIA CULTURES

EFFECT OF PROBIOTIES ON THE QUALITY AND RIPENING CHANGES OF EDAM -LIKE CHEESE MADE FROM GOATS' MILK.