INCORPORATION OF BARLEY WHOLE MEAL IN SOME DAIRY AND FOOD PRODUCTS

Properties Of Milk Permeate Synbiotic Beverages Enriched With Carrot Juice And Barley And Oat Flour

PRODUCTION OF YOGHURT FORTIFIED BY HULL-LESS BARLEY FLOUR

AN ATTEMPT TO PRODUCE SYNBIOTIC BUTTERMILK BEVERAGES SUPPLEMENTED WITH BARLEY AND OAT FLOUR

OPTIMIZATION OF MILK TYPE AND PHYSICAL FACTORS FOR REDUCTION OF ALCOHOL CONTENT IN KEFIR

PRODUCTION OF FUNCTIONAL MILK DRINK BY USING SOME VITAL MATERIALS FROM WHEY

Functional Low and Free-Fat Fermented Milk Drink Supplemented with Oats

ENHANCING OF MILK BEVERAGES

PRODUCTION AND EVALUATION OF DATE·MILK BEVERAGE

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING