EFFECT OF FORTIFICATION WITH ZINC, IRON AND ASCORBIC ACID ON THE CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF BUFFALO'S BIO- YOGHURT

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

PHYSIOCHEMICAL AND MICROBIOLOGICAL STUDIES ON YOGHURT FORTIFIED WITH VEGETABLES

Fortification of Stirred Yogurt with Certain Microelements Using Natural Sources.

Chemical and Technological Studies of Yogurt Fortified by some fruits

PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF LOW FAT YOGHURT MADE WITH MICROBIAL EXOPOLYSACCHARIDE PRODUCED FROM SALTED WHEY

CHANGES IN PHYSICO-CHEMICAL PROPERTIES OF BIOYOGHURT MADE FROM LACTOSE HYDROLYSED MILK

EFFECT OF IRON FORTIFICATION ON THE QUALITY OF YOGHURT

EFFECT OF SOME NUTRITIONAL ADDITIVES ON YOGHURT PROPERTIES

Physicochemical, Rheological and Microbiological Characteristics of Fat-free Yoghurt Enriched with Inulin and Various Milk Protein Sources