TECHNOLOGY AND MICROBIOLOGICAL STUDIES ON SOME PROBIOTIC DAIRY BEVERAGES FORTIFIED WITH PINEAPPLE PULP

Physicochemical, Microbiological Evaluation of Probiotic Milk Beverages Fortified with Concentrated Apple Juice

Preparation of Functional Probiotic Dairy Beverages fortified with Pomegranate Juice Concentrate.

FORTIFICATION OF PROBIOTIC STIRRED YOGHURT BY ADDITION OF APPLE AND MANGO PULPS

Physico-Chemical, Antioxidant, Microbial and Sensory Properties of Probiotic Dairy Beverage and Fruit Juice with L. casei

Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber

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

PRODUCTION OF PROBIOTIC-FERMENTED RICE MILK BEVERAGE FORTIFIED WITH CACTUS PEAR AND PHYSALIS PULP

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

Viability of Probiotic Strains in Moringa Aqueous Extract-Fortified Low-Fat Yogurt