CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF SOME PLAIN AND FLAVORED YOGHURT IN EGYPT

PHYSIOCHEMICAL AND MICROBIOLOGICAL STUDIES ON YOGHURT FORTIFIED WITH VEGETABLES

EVALUTION OF THE MICROBIOLOGICAL QUALITY OF YOGHURT BLENED WITH SOME FRUIT JUICE

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

MICROBIOLOGICAL QUALITY OF YOGHURT PRODUCED IN ASSIUT CITY

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

EFFECT OF SOME NUTRITIONAL ADDITIVES ON YOGHURT PROPERTIES

Composition and Quality of Concentrated Yoghurt (Labneh) Supplemented with Date Fruits

Healthy Value and Quality Characteristics of Yoghurt as Affected by Different Concentrations of Cinnamon and Dill Ethanolic Extracts

Physicochemical, Microbiological Quality and Organoleptic Properties of Yoghurt Supplemented with Linseed Oil