Survival of some Probiotics in Bio-Yoghurt Production

PROBIOTICS AS FUNCTIONAL FOOD IN DAIRY PRODUCTS

ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT

Production of Synbiotic-Drinkable Yoghurt Fortified with Different Probiotic Strains and Oat

Impact of Maltodextrin and Inulin on Synbiotic Fermented Milk Production

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

Influence of some prebiotics and transglutaminase (TGase) on the viability of probiotic bacteria and quality of non fat bio-yoghurt

Probiotics Yoghurt and Their Effect on Growth of the Pathogenic Microorganism

IMPACT OF Bifidobacterium befidium ON VITALITY AND QUALITIES OF BIO-YOGHURT MADE WITH DIFFERENT STRAINS OF LACTIC ACID BACTERIA

Impact of tiger nut flour as a prebiotic and thickener agent on bio-yoghurt drink