The effect of fortifying bio UF-labneh with germinated fenugreek seed flour on the physicochemical, microbial, rheological, and sensory properties

EFFECT OF PARTIAL SUBSTITUTION OF MILK SOLIDS WITH WHEY PROTEIN CONCENTRATE POWDER IN "LABNEH" MADE BY ULTRAFILTRATION

STUDIES ON MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF PROBIOTIC CONTAINING LABNEH

Effect of Vegetable Protein and Functional Proteins Fortification on the Properties of Kareish Cheeses

EFFECT OF FORTIFICATION WITH ZINC, IRON AND ASCORBIC ACID ON THE CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF BUFFALO'S BIO- YOGHURT

IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY

Effect of Whey Protein Concentrate on Bio-Yogurt Properties

the Effect of Adding Different Proportions of Retentate and Tomato Juice Extract on the Quality of Labneh

EFFECT OF HEAT DENATURED WHEY PROTEINS ON THE QUALITY OF YOGHURT

EFFECT OF SOYA AND WHEY PROTEINS ON THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SET YOGHURT