Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber

Properties of Low Fat Bio-frozen Yoghurt Fortified with Extract and Powder of Pomegranate Peel (<i>Punica ganatum</i> L.)

Preparation of Functional Probiotic Dairy Beverages fortified with Pomegranate Juice Concentrate.

Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder

Production of Low Fat Yogurt Fortified with Mushroom Stalk Powder as Source of Antioxidant Dietary Fibers

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

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

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

EFFECT OF CERTAIN DIETARY FIBERS ON THE PROPERTIES OF FUNCTIONAL YOGHURT.

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