Survival of some Probiotics in Bio-Yoghurt Production

ENHANCING OF LACTIC ACID BACTERI Grown with PROBIOTIC BACTERIA CULTURES

FORTIFICATION OF PROBIOTIC STIRRED YOGHURT BY ADDITION OF APPLE AND MANGO PULPS

Probiotic stability of yoghurts during refrigerated storage

Novel Probiotic Adjunct Cultures for the Production of Fruit-Flavoured Drinkable Yoghurt

GROWTH AND SURVIVAL OF PROBIOTIC BACTERIA IN FERMENTED FLAVOURED SOY MILK DRINKS DURING STORAGE

Viability of Probiotic Strains in Moringa Aqueous Extract-Fortified Low-Fat Yogurt

Nutraceuticals Impact on Probiotics Growth: A Challenge in Synbiotic-Yoghurt Production

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

Influence of some prebiotics and transglutaminase (TGase) on the viability of probiotic bacteria and quality of non fat bio-yoghurt