MANUFACTURE OF FERMENTED NUTRACEUTICAL MILK PRODUCTS HIGHLY IN SOLUBLE DIETARY FIBER

Combination of Prebiotic Inulin and Probiotics intervention on the Physicochemical, Microbiological, and Sensory Properties of an Innovative Synbiotic Ras Cheese

SYNBIOTIC DOMIATI CHEESE

INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE

Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria

UL TRAFIL TERED SOFT CHEESE AS AFFECTED BY SOYMILK, Lactobacillus· acidophilus STARTER AND CERTAIN FLAVOUR ADDITIVES

USING 0F JERUSALEM ARTICHOKE AND INULIN POWDER AS A FAT SUBSTITUTE FOR IMPROVING QUALITY OF BlFIDUM-ZABADY FERMENTED MILK

Impact of Maltodextrin and Inulin on Synbiotic Fermented Milk Production

Effect of Certain Dietary Fibers on Kariesh Cheese Characteristics

Low Lactose White Soft Cheese Made with Bioprocessing Treats and Ultrafiltration Technique