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

UTILIZATION OF SOME INDUSTRIAL WASTES AND RAW MATERIALS FOR HIGHLY XANTHAN GUM PRODUCTION BY Xanthomonas campestris

Production a Novel Flavoured-Yoghurt Drink Using Tamarind Extract

UTILIZATION OF WHEY PROTEIN IN YOGURT

UTILIZATION OF DATE SYRUP (DIPS) IN PRODUCTION OF FLAVOURED YOGHURT

PRODUCTION, PURIFICATION OF LOCUST BEAN GUM AND CAROB DIBIS AND THEIR APPLICATION IN MANUFACTURE OF YOGHURT

MANUFACTURE OF YOGHURT DRINK SUPPLEMENTED WITH CARROT AND GUAVA PULPS

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

Modification of Xanthan Gum with Styrene and Investigation of its Rheological Properties

EFFECT OF XANTHAN GUM ADDITION ON THE CHEMICAL, AND RHEOLOGICAL PROPERTIESOF TOAST BREAD