IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA

IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA

Labneh Fortified with Olive Leaves as Innovative Dairy Products

ENHANCEMENT OF LABNEH QUALITY BY ADDING ESSENTIAL OIL AND AQUEOUS EXTRACTS OF PEPPERMINT

EFFECT OF FEEDING ON SOME MEDICINAL HERBS ON FLAVOUR AND OTHER PROPERTIES OF LABNEH MADE FROM GOATS MILK

Fortification of Labneh with the Extract of Guava Leaves Powder as a Functional Products

Physicochemical and Sensory Properties of Labneh Fortified with Salvia Officinalis

Novel Recipes of Probiotic Low Fat Labneh Cheese as Natural Flavouring Salads in Hotel Meals

PRODUCTION OF FETA LIKE CHEESE FORTIFIED WITH POMEGRANATE AND LEMON PEELS EXTRACT AS NATURAL ANTIOXIDANTS

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