Survival of some Probiotics in Bio-Yoghurt Production

Influence of Some Probiotic Bacteria on the Improvement of Taizzy Soft Cheese Quality

ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT

A TRIAL FOR IMPROVING QUALITY OF BIO-YOGHURT USING TRANSGLUTAMINASE

Nutraceuticals Impact on Probiotics Growth: A Challenge in Synbiotic-Yoghurt Production

INFLUENCE OF SOME ADDITIVES ON THE PROPERTIES OF FLAVORED WITH FRUIT PROBIOTIC FERMENTED MILK

Quality of new Lactobaillus rhamnosus like-yoghurt and the effect of using gum Arabic as prebiotic

INFLUENCE OF TRANSGLUTAMINASE (TGASE) ENZYME ON THE QUALITY OF LOW FAT TALLAGA CHEESE

PERFORMANCE OF MICROBIAL TRANSGLUTAMINASE AND BUTTERMILK POWDER ON FUNCTIONAL PROPERTIES OF FREE-FAT SET YOGHURT

INFLUENCE OF MICROBIAL TRANSGLUTAMINASE ON SOME PHYSICAL AND MICROSTRUCTURAL PROPERTIES OF COW MILK COAGULUM SUPPLEMENTED WITH WHEY PROTEINS