THE USE OF DAIRY BY-PRODUCTS IN PREPARING PROBIOTIC FERMENTED MILK DRINK FORTIFIED WITH CHICKPEA

PROBIOTICS AS FUNCTIONAL FOOD IN DAIRY PRODUCTS

MANUFACTURE OF FERMENTED NUTRACEUTICAL MILK PRODUCTS HIGHLY IN SOLUBLE DIETARY FIBER

USE OF EXTRACELLULAR BIOEMULSIFIER FROM STREPTOCOCCUS THERMOPHILUSSTRADIS IN PRODUCTIOT OF FROZEN YOGHURT AS A PROBIOTIC FOOD

USE OF EXOPOLYSACCHARIDE - PRODUCING Streptococcus thermophilus IN IMPROVING REDUCED-FAT LABNEH

QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus

PRODUCTION OF A NEW YOGHURT - LIKE PRODUCTS FORTIFIED WITH SOME LEGUMES AND SWEET, CEREAL CROPS AND ITS EVALUATION OF FUNGAL LOAD.

Application of some insensitive probiotic lactic acid bacteria and ginger as functional dairy products

IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA

Using Probiotic Bacteria for Soymilk Fermentation