PROPERTIES OF DRINKING YOGHURT USING DIFFERENT TYPES OF STABILIZERS

IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS

IMPROVING PROPERTIES OF NON-FAT YOGHURT USING FAT REPLACERS

The Influence of Modified Waxy Maize Starch on The Quality of Low-Fat Yogurt

Impact of Functional Stirred Low Fat Yoghurt Supplemented With Spirulina platensis Powder on Some Quality Characteristics and Therapeutic Effects In Vivo

QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT

IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK

Production of Low Fat Yogurt Fortified with Mushroom Stalk Powder as Source of Antioxidant Dietary Fibers

Properties of Low Fat Bio-frozen Yoghurt Fortified with Extract and Powder of Pomegranate Peel (<i>Punica ganatum</i> L.)

THE QUALITY OF YOGHURT ON RETAIL SALE AND ATTEMPTS TO IMPROVE ITS CONSISTENCY BY USING SOME FUNCTIONAL ADDITIVES