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

EFFECT OF CERTAIN DIETARY FIBERS ON THE PROPERTIES OF FUNCTIONAL YOGHURT.

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

Effect of Whey Protein Concentrate on Bio-Yogurt Properties

EFFECT OF SOME NATURAL SWEETENERS ON YOGHURT WITH FRUIT (KUMQUAT) DURING STORAGE

IMPROVEMENT THE SENSORY PROPERTIES OF LOCAL YOGHURT BY ADDITION OF WHEY PROTEIN CONCENTRATE

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

FORTIFICATION OF STIRRED YOGHURT WITH SOME MICROELEMENTS USING NATURAL SOURCES TO IMPROVE ITS NUTRITIONAL VALUE.

Chemical and Technological Studies of Yogurt Fortified by some fruits

EFFECT OF SUPPLEMENTING YOGHURT WITH MANGO'S PULP FIBERS POWDER ON ITS QUALITY AND THE SURVIVAL OF BIFIDOBACTERIA