PRODUCTION OF FUNCTIONAL BIO - YOGHURT MADE FROM CAMEL MILK, SKIM MILK RETENTATE AND FORTIFIED WITH SWEET POTATO POWDER

IMPROVING THE QUALITY OF YOGHURT MANUF ACTURED FROM CAMEL MILK

Production of Flavoured Fermented Camel Milk

Production and properties of yoghurt made using mixture of cows and goats milk

Production of Synbiotic-Drinkable Yoghurt Fortified with Different Probiotic Strains and Oat

PRODUCTION OF PROBIOTIC YOGHURT FORTIFIED WITH DATE SEEDS (phoenix dactylifera L.) POWDER AS PREBIOTIC AND NATURAL STABILIZER

Physicochemical and Microbiological Properties of Stirred Bio-Yoghurt Manufactured from Sheep Milk

Production of Fermented Camel Milk Beverage Flavoured with Some Plant Extracts

THE USE OF CAMEL'S MILK IN MAKING YOGHURT DRINK

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